Wednesday, January 15 2014, 02:56 PM MST
Brazilian Black Bean Stew
As Aired on January 15, 2014
Recipe Courtesy Chef Kimberly Larsen, Harmons Bangerter Crossing
24 oz. low sodium black beans, drained
4 Tbsp. olive oil
1/2 pound pork loin, cut into small chunks
1 large onions, sliced
1 red pepper, roasted, peeled and diced
1 poblano pepper, roasted, peeled, diced
1 head of garlic, peeled and chopped
1 pound carne asada beef, cut into small dice
1/2 pound Harmon's Fresh Chorizo
1/2 pound Harmon's Italian Sausage, mild or spicy
1 pound kielbasa
1 smoked ham hock
2 cups water
3-4 bay leaves
16 oz. crushed tomatoes
Salt and pepper
2 cups cooked rice
Small bunch cilantro
Heat the olive oil in a large sauté pan over medium-high heat. Add olive oil to coat bottom of the pan. Add pork loin chunks and cook until brown on all edges. Remove browned pork cubes and set aside, leave as much fat as possible in pan.
Add 1Tbsp. oil. Sauté carne asada beef until brown. Remove browned carne asada and set aside.
Add chorizo and sausage to sauté pan. Cook for 5-6 minutes until lightly browned and broken up into small pieces. Remove from pan and set aside, again leaving fat in pan.
Add 1 tablespoon oil if needed. Add the sliced onions to heated oil. Cook for 5-7 minutes allowing them to caramelized slightly. Add the garlic, red pepper, poblano pepper. Stir well and sauté 2 more minutes.
Return the pork, carne asada and sausages to sauté pan. Stir and bring to boil.
Add smoked ham hock, water and the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Add black beans and tomatoes. Simmer again for 1 hour.
Remove ham hock from stew. Cut meat from bone. Add back into stew. Season with salt and pepper. Stew should be very thick. If you would like a more saucy stew adjust consistency with beef stock.
Serve with rice and garnish with cilantro.