Pork Stew With Black Beans

Ingredients

• 2 cups dried black beans
• 1 teaspoon salt, or more to taste
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon whole cumin seed
• 6 jalapeño peppers, seeded and deveined
• 4 cloves garlic, peeled
• 2 onions, cut into rough chunks
• 2 tablespoons cayenne pepper
• 4 tablespoons sweet paprika, preferably Spanish or Hungarian
• 4 tablespoons cornmeal
• 4 tablespoons vegetable oil
• 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
• 4 tablespoons honey
• 2 teaspoons ground cumin
• 2 teaspoons cinnamon
• Cooked rice for serving

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    716 calories; 39 grams fat; 11 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 50 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 41 grams protein; 120 milligrams cholesterol; 410 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Wash and drain the beans several times. Place in a large pot with 8 cups water, 1 teaspoon salt and the bay leaves, oregano, pepper and cumin seed. Cover, but keep the lid slightly ajar, and boil until tender, about 2 hours, stirring occasionally and adding more water if needed to keep the beans covered. Drain beans and reserve cooking liquid.
2. Pulse the jalapeños and garlic in a food processor, add the onions and pulse again. Remove and set aside.
3. Add the cayenne, paprika and cornmeal to the food processor. While processing, pour in about 1 cup cooking liquid from the beans to make a smooth paste.
4. Heat the oil in a heavy 6-quart pot. Brown the pork cubes in 4 to 5 batches over medium-high heat, removing them as they brown. When the last batch is browned, add the other pork cubes and their juices and the honey, cumin and cinnamon. Stir to scrape up brown bits from the bottom of the pan.
5. Lower the heat and add the onion mixture. Cook, stirring, until heated through, then add the cornmeal paste and 4 cups bean cooking liquid (if there is not enough, add some water) and stir. Bring to a simmer, cover and simmer for 30 minutes, stirring frequently to keep the mixture from sticking. Add the beans and salt to taste, stir and simmer another 30 minutes. Serve over rice.

2 hours 40 minutes