Slow-Cooker Pork and Black Bean Stew
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Serve with cornbread and garnish with chopped tomatoes and sliced green onions.
Hands-on: 30 minutesTotal: 10 hours 30 minutes
- 1 lean pork tenderloin (1½ lbs.)
- ½ cup all-purpose flour
- 1 tsp. chili powder
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 2 Tbsp. olive oil
- 1 lb. bulk pork sausage
- 1 large yellow onion, peeled and chopped
- 1 can (10.5 oz.) condensed chicken broth
- 4 medium cloves garlic, minced
- 1 Tbsp. chopped fresh flat-leaf parsley
- ¼ tsp. dried oregano, crumbled
- 2 cans (15 oz.) kidney beans, drained and rinsed
- 1 cup frozen whole-kernel corn, thawed
- 1 medium red bell pepper, seeded and chopped
- 2 large plum tomatoes, diced
- 1 tsp. lemon juice
- Rinse pork; pat dry, then cut into small cubes. Set aside. In a food storage bag, combine flour, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Add pork cubes and toss to coat.
- In a large skillet, heat olive oil over medium heat. Add coated pork to the skillet, along with any flour remaining in the bag. Brown pork cubes, stirring frequently. Transfer browned pork to a 4- to 6-quart slow cooker.
- Add pork sausage and onions to the same skillet and cook over medium heat, stirring frequently, until browned. Add to the slow cooker along with condensed chicken broth and garlic. Cover and cook on low setting for 8 hours.
- Add parsley, oregano, black beans, corn, bell pepper, tomatoes, and lemon juice. Cover and cook on low for 2 hours.