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Slow Cooker Black Bean and Pork Stew

Black beans lend this savory, hearty stew a spooky appearance and the mild heat of smoked andouille
sausage will warm chilly trick-or-treaters and their parents. This is made in a 5‚Äì6 quart slow cooker. 

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Slow Cooker Black Bean and Pork Stew

Servings

6

Prep Time

15 minutes

Cook Time

310 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Slow Cooker Black Bean and Pork Stew

Ingredients

  • 4 ounces pancetta (diced)
  • 1 large onion (diced)
  • 2 garlic cloves (minced)
  • 2 pounds boneless pork shoulder (trimmed and cut into 1-inch cubes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 pork or chicken andouille sausage links (halved lengthwise and cut into 1-inch pieces)
  • 2 cans black beans (rinsed and drained)
  • 2 cups low-sodium chicken broth
  • 1 cup cooked white rice (optional)
  • 1/4 cup queso blanco
  • 2 plum tomatoes (diced)
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Place the pancetta in a medium skillet over medium-high heat, and cook about 4 minutes until it begins to brown. Add the onions and garlic and cook for another minute until the onion begins to soften. Transfer the pancetta mixture to the slow cooker.
  2. Sprinkle the pork with the salt and pepper, add to the skillet, and cook for 1 to 2 minutes per side, until the cubes are golden brown all over. Transfer the pork to the slow cooker, then add the sausage, black beans, and chicken broth, stirring to combine.
  3. Cover and cook on high for 4 to 5 hours or on low for 8 hours, until the pork and beans are tender. Gently break up the pork pieces with a wooden spoon or shred with 2 forks. Serve alone or over rice, garnished with queso blanco, tomato, and cilantro.
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1 comment

  • Author's avatar image
    YaVoron
    ★★★★★
    ★★★★★

    Is the sausage supposed to be fully cooked before putting it in the slow cooker, or am I putting it in raw?

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