Pork and bean stew
Our pork and bean stew warms the body with comforting flavours and a hearty texture full of black beans and tender, diced pork. Nutty mushrooms form the rich base of the stew, while dried thyme and ground cumin build a bold foundation of flavour. Topped with fresh parsley and served alongside a crisp, pointed cabbage salad, our black beans and pork stew recipe is comforting, satisfying, and luscious.
Ingredients
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200 g
Brown rice
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Stew
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1 tsp
Olive oil
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200 g
Mushrooms, roughly chopped
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200 g
Red peppers, diced
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400 g
Pork, diced
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20 g
Parsley, finely chopped
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1 tsp
Thyme
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1 tsp
Cumin
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1 tsp
Salt
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Freshly ground black pepper
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400 ml
Stocks
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3
Bay leaves
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3 cans
Black beans (720 g drained weight)
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Pointed cabbage salad
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200 g
Pointed cabbages, finely shredded
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30 g
Mixed herbs, roughly chopped
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½
Cucumber, sliced
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200 g
Edamame beans, thawed
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Pat the pork dry before browning it in the pan to prevent steaming, and make sure to brown it thoroughly on all sides to allow as much flavour as possible to develop. Browning sears the exterior and creates a tender interior that absorbs complex flavours with ease. You might need to brown the pork in batches to avoid overcrowding the pan.
There is no need to constantly stir the stew, but occasionally giving everything a mix is recommended. While stirring occasionally, scrape up any browned bits of vegetables, meat, or beans from the bottom of the pan so they do not burn, but distribute their flavour into the stew. Turn the heat down slightly if you think the stew is cooking too fast or there are a lot of bits stuck to the bottom of the pan.
If the stew is too thick, adjust the consistency by adding a small amount of hot water or stock towards the end. Let the stew simmer uncovered for 10-15 minutes to help blend the liquid into the mixture without making it thicker.
FAQ: Questions about pork and bean stew
Creating a hearty pork and bean stew does not have to feel like a huge mission in the kitchen. Our recipe is simple to follow and features familiar ingredients you likely already have experience with. If you are still feeling overwhelmed or simply want to learn more about cooking the best pork and bean stew, our FAQ is here to help. Here, you will find answers to common questions such as choosing the best cut of meat, storing leftovers, and more.
What type of stock should I use for this pork and bean stew?
We recommended using a chicken or vegetable stock for this pork and bean stew. Chicken stock adds a savoury depth, but you can also use vegetable stock if desired. It will not add a meaty flavour, but will create an umami touch, echoing the earthiness of the mushrooms and spices of the stew.
Which cut of pork is best for this pork and bean stew?
You can use various cuts of pork in this stew, but some work better than others. Pork shoulder, pork sirloin, and pork ribs are great choices, all offering a decent amount of fat, which enriches the stew as it cooks. Leaner cuts of pork, such as loin or tenderloin, do not work as well and can dry out due to their lower fat content.
How to store leftover pork and bean stew?
Store leftover pork and bean stew in the fridge or freezer. Let any leftovers cool completely before dividing them into airtight containers or freezer bags, leaving the salad and rice aside. The stew will keep in the fridge for 3-5 days or in the freezer for up to 3 months. The salad and rice can be stored in separate airtight containers in the refrigerator for 2-3 days. Reheat the stew thoroughly before serving, thawing frozen stew in the fridge overnight.
Nutritional values per serving
Energy:
656 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 17.8 g |
| Protein | 28.3 % | 45.7 g |
| Fat | 28.9 % | 21.4 g |
| Carbohydrates | 42.8 % | 69.1 g |
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Savour a slow-simmered pork and bean stew
Our pork and bean stew embodies total comfort. It combines sautéed mushrooms and peppers with succulent pork chunks, black beans, and robust spices. The meal is finished with a salad of fresh cabbage, cucumber, and edamame beans. Every mouthful is a journey to bliss, making this recipe one to remember.
With earthy mushrooms, sweet peppers, and aromatic spices
Mushrooms are the royalty of umami flavours. Together with peppers, they introduce a subtle sweetness and complement the natural saltiness of the pork. Thyme and cumin bring a bold depth to the stew, while parsley adds a burst of freshness and intriguing green spots.
Served with brown rice and crisp pointed cabbage salad
A bowl of this stew alone is the ideal addition to any chilly evening, but the dish feels more complete alongside brown rice and a crisp, pointed cabbage salad. Rice is the perfect base for the stew, where the juices can be absorbed, and the hearty flavours enjoyed. The crunchy salad with pointed cabbage, cucumber, and edamame beans introduces a freshness that pairs exquisitely with the rich, succulent stew and the soft rice. Together, these three elements create a complete meal everyone will enjoy.
We have various recipes with beans for you to try. For example, black bean soup, black bean tacos, and butter bean soup. You can also try our chicken wraps with beans or this pasta with beans and cottage cheese sauce.
Deeply comforting meal inspired by a Brazilian feijoada
Our Portuguese pork and bean stew is a favourite in the Iberian Peninsula, often served for a family dinner or casual gathering with loved ones. It also nods to the Brazilian feijoada, although in Brazil it is more commonly served with farofa rather than rice. A thick slice or two of crusty bread also makes a great addition, with the bread soaking up the richly spiced sauce like a dream.
Add your own twist to the recipe
Do not be afraid to add your own twist to this classic stew, introducing chopped chorizo or linguiça sausage for a Portuguese twist. Smoked paprika, cayenne pepper, and turmeric add extra warmth, and for a more decadent broth, mix in a squeeze of tomato paste. Boost the texture of the stew by adding different vegetables, such as sweet potato and carrot, which will also add a natural honey-like flavour. Although rice is a reliable choice to serve alongside the stew, grains, including quinoa and bulgar, are also good choices and can soak up every ounce of flavour just as well as rice can.
Herbs are an important component of many dishes, and you can increase the earthy tones of this dish by using, for example, fresh rosemary. Add whole springs to the stew as it cooks and remove them before serving.
Explore our collection of high-protein, high-fibre recipes or find inspiration for delicious dinners that are high in protein and fibre.
