Cuban Pork and Black Bean Stew

Cuban Pork and Black Bean Stew Recipe

Photo: Iain Bagwell; Styling: Victoria Cox

Serves 10

Cost per Serving:



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1 pound dried black beans
1/2 cup tomato paste
3 cups low-sodium chicken broth
1 tablespoon plus 2 tsp. grated orange zest
1/2 cup orange juice
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon crushed red pepper
1 large onion, thinly sliced
6 cloves garlic, minced
2 pounds boneless pork shoulder, cut into 3 large chunks
2 tablespoons canola oil
Cooked rice, optional
Sour cream, optional
Lime wedges, optional


Prep: 20 Minutes
Stand: 8 Hours
Cook: 7 Hours

1. In a large bowl, cover beans with cool water, then cover and soak overnight. (Alternatively, place beans in a large bowl and pour boiling water over them to cover, then soak for 1 hour.) Drain.

2. In a large slow cooker, whisk together tomato paste, broth, 1 Tbsp. zest, juice, cumin, oregano, red pepper and garlic. Stir in beans and onion.

3. Sprinkle pork with salt. Warm oil in a large skillet over medium-high heat. Cook pork, turning with tongs, until brown on all sides, 8 to 10 minutes. Place pork on top of bean mixture in slow cooker. Cover and cook on low until beans are tender and pork is cooked through and easily shredded, 6 to 7 hours. Taste and adjust seasonings, if desired. Shred pork and stir into bean mixture along with remaining 2 tsp. zest. Serve with rice, sour cream and lime wedges, if desired.

Created date

February 2015

Nutritional Information

Calories 367
Fat 13 g
Satfat 4 g
Protein 28 g
Carbohydrate 37 g
Fiber 12 g
Cholesterol 54 mg
Sodium 648 mg