Rachael Ray's Brazilian Style Pork and Black Bean Stew
I saved this recipe from Rachael Ray's newsletter months ago, and finally had everything I needed to make it on hand. It was so simple and tasty!
olive oil
2 thick cut pork loin chops, trimmed and chopped
1 onion, chopped
1 link smoked sausage, sliced
2 cloves fresh garlic
1 smoked ham hock
1/2 cup dried black beans
2 dried bay leaves
salt and pepper to taste
hot cooked white rice for serving
pickled jalapeño chile slices for serving
In a large Dutch oven, heat a little olive oil over medium high heat. Add the pork and cook til golden brown. Stir in onion and cook another 5 minutes or so. Stir in sausage and garlic and cook another few minutes.
Add remaining ingredients (except rice and chiles) and add water just to cover. Bring to a boil; cover and reduce heat to medium low. Simmer 2 hours or til beans are tender, stirring occasionally. Taste and adjust seasoning as desired. Remove bay leaves.
Serve with rice and topped with chiles. (I also whipped up some habanero sauce to serve with it. Damn, that was hot!)
olive oil
2 thick cut pork loin chops, trimmed and chopped
1 onion, chopped
1 link smoked sausage, sliced
2 cloves fresh garlic
1 smoked ham hock
1/2 cup dried black beans
2 dried bay leaves
salt and pepper to taste
hot cooked white rice for serving
pickled jalapeño chile slices for serving
In a large Dutch oven, heat a little olive oil over medium high heat. Add the pork and cook til golden brown. Stir in onion and cook another 5 minutes or so. Stir in sausage and garlic and cook another few minutes.
Add remaining ingredients (except rice and chiles) and add water just to cover. Bring to a boil; cover and reduce heat to medium low. Simmer 2 hours or til beans are tender, stirring occasionally. Taste and adjust seasoning as desired. Remove bay leaves.Serve with rice and topped with chiles. (I also whipped up some habanero sauce to serve with it. Damn, that was hot!)
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