Pork and Black Bean Chili |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I found this recipe in a sales circular from my local grocery store (Hannaford) and bought all the ingredients today to make it for dinner some night this week. I will be cutting the recipe in half as there is just me and my husband (sometimes my son) eating it. I bought a 1 lb. pork tenderloin for the pork. I will be posting their original recipe. Ingredients:
1 (1 lb) package black beans, rinsed |
2 lbs boneless pork shoulder, cubed |
3 tablespoons vegetable oil |
1 red pepper, diced |
1 green pepper, diced |
1 medium jalapeno, seeded and diced |
2 onions, diced |
2 teaspoons garlic, minced |
1/4 cup chili powder |
1 (28 ounce) can diced tomatoes |
1 teaspoon salt |
1 bunch fresh cilantro, chopped (optional) |
Directions:
1. Bring 6 cups water to boil in a 4-quart saucepan; add beans and boil three minutes.
2. Remove from heat, cover and let stand one hour.
3. Drain and rinse beans.
4. Preheat oven to 350°F; heat oil in Dutch oven.
5. Over medium heat, cook onions until translucent. Add pork gradually and brown; transfer to a bowl.
6. Add peppers, diced jalapenos, garlic and chili powder to Dutch oven and cook 5 minutes, stirring frequently.
7. Return pork and add black beans, 4 cups water, tomatoes and salt; cover and bake 2 hours, stirring occasionally until beans are tender and pork is cooked through.
8. Garnish with cilantro.
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