Brazilian Black Bean and Pork Stew |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
6 ounces bacon, minced |
3 onions, minced |
1/4 cup tomato paste |
6 garlic cloves, minced |
2 tablespoons chili powder |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 cup water |
4 cups low sodium chicken broth, plus extra if needed |
1 lb dried black beans, picked over and rinsed |
1 lb kielbasa, halved lengthwise and sliced 1/2 inch thick |
2 bay leaves |
1 (3 lb) boneless pork butt, trimmed and cut into 1-inch chunks |
salt |
pepper |
Directions:
1. Cook bacon in a large skillet over med-high heat until crisp, about 5 minutes.
2. Stir in onion, tomato paste, garlic, chili powder, cumin, and coriander; cook until onions are softened and lightly browned, 8-10 minutes.
3. Stir in water, scraping up any browned bits; transfer to slow cooker.
4. Stir broth, beans, kielbasa, and bay leaves into slow cooker.
5. Season pork with salt and pepper and nestle into slow cooker.
6. Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
7. Let stew settle for 5 minutes, then remove fat from surface using large spoon.
8. Discard bay leaves (adjust stew consistency with additional broth if needed).
9. Season to taste with salt and pepper; serve with Brazilian Hot sauce.
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