1 (15-ounce) can no-salt-added black beans, drained and divided
How to Make It
Trim fat from pork; cut pork into 1-inch cubes. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add pork and celery; cook, stirring constantly, until pork is browned and celery is tender. Remove from Dutch oven; wipe drippings from Dutch oven with a paper towel.
Return pork mixture to Dutch oven; add potato and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until pork is tender.
Place half of beans in a shallow dish; mash with a fork to form a paste. Add bean paste and remaining beans to pork mixture, stirring well; bring to a boil. Cook, uncovered, 10 minutes or until mixture is thickened.