- Pork & Black Bean Stew.jpg (34.82 KiB) Viewed 329 times
Preparation time: 15 minutes + soaking time
Cooking time: 7 hours
Serves: 8
If served as eight portions, provides 531 cals, 44g fat (of which 11g saturates), 3g sugar and 1.0g salt per portion.
Ingredients
- 1½ cups dried black beans
- 1lb (16oz) smoked kielbasa or Polish sausage, sliced
- 1lb (16oz) boneless country style pork ribs
- 340g (12oz) packaged fully cooked Spanish chorizo links, sliced
- 1 smoked ham hock
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- ¾ tsp salt
- ½ tsp pepper
- 5 cups water
- Hot cooked rice
Method
1. Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid.
2. In a 6 quart slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7 - 9 hours.
3. Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice.
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