Pork, Black Bean and Sweet Potato Stew
A hearty pork stew with beans, onion, garlic, orange juice, Dijon-style mustard and sweet potatoes. This recipe uses a pressure-cooker.
1 (15-ounce) can black beans or blackeyes, drained and rinsed
1 1/2 pounds boneless lean pork loin, fat trimmed
1 large onion, sliced
2 teaspoons minced garlic
1 tablespoon olive oil
3/4 cup orange juice
1/2 cup packed light brown sugar
2 tablespoons Dijon-style mustard
3 small sweet potatoes (1 pound), peeled, cut into 1 1/2-inch pieces
- Cut pork roast into 6 slices, 1 1/2 to 2 inches thick; cut slices into halves. Sauté pork, onion, and garlic in oil in pressure cooker over medium heat until browned, about 10 minutes. Stir in beans and remaining ingredients, except sweet potatoes.
- Close and seal lid; cook 12 minutes at 15 pounds pressure, according to manufacturer's directions. Immediately cool cooker under cold water and open lid.
- Add sweet potatoes to pressure cooker. Close and seal lid; cook at 15 pounds pressure until sweet potatoes are tender, 2 to 3 minutes. Immediately cool cooker under cold water and open lid.
Makes 6 servings (about 1 cup each).
Nutritional Information Per Serving (1/6 of recipe): Calories 417; Fat 9g; % Calories from Fat 20; Calcium 100mg; Carbohydrate 58g; Folate 176mcg; Sodium 79mg; Protein 26g; Dietary Fiber 7g; Cholesterol 49mg.
Recipe provided courtesy of The Bean Education & Awareness Network.