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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Sautéed Pork, Black Bean & Sweet Potato Stew


 "Tender pork, tasty sweet potatoes & black beans in a rich stew"



Sautéed Pork, Black Bean & Sweet Potato Stew

INGREDIENTS:
2 medium onions, chopped into large pieces
2-2 1/2 lbs. pork loin or steaks, but into bit sized pieces
4 garlic cloves, crushed and diced
Salt & pepper
3 Tbs. olive oil
3 cups water or chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 tsp smoked paprika
2 bay leaves
2 large sweet potatoes, peeled and diced into 1/2” cubes
2 cans fire roasted tomatoes
1 lb. mushrooms, sliced
2 cans black beans
Salt and pepper to taste

PREPARATION:
1.   In a large stew pot, sauté onions in olive oil until they begin to soften.

2.   Season pork with salt & pepper to taste.  Add meat to pot and quickly brown on all sides.  Add garlic, give a quick stir and turn heat down to low.

3.   Add chicken broth, cumin, chili powder paprika and bay leaves.  Stir to combine.

4.   Add sweet potato, fire roasted tomatoes, and black beans; stir.

5.   Add black beans, gently stir to combine ingredients well. 

6.   Cover and cook on low for 2 hours (you can simmer for a longer period if you like).  Potatoes will soften and flavors will melt together.

7.   Serve and enjoy!



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