Black Bean and Pork Chorizo Stew

1. 1

   Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the onion and the garlic; cook until the onion softens and becomes translucent, 3 to 5 minutes. Move the onion to a saucepan. Add the remaining 1 tablespoon vegetable oil to the skillet; set over medium-high heat. Add the cubed pork; cook until well browned.

2. 2

   Meanwhile, add 3/4 black beans and water to a blender; pulse until finely chopped but not completely smooth. Pour the bean purée into the saucepan; stir in the remaining whole black beans, the pork cubes, the chorizo, the chicken stock, and the bay leaves. Bring to a boil over medium-high heat, then lower to medium-low, cover, and simmer for 30 minutes. Season with salt and black pepper before serving.

• Calories 801.46 kcal High
• Protein 51.26 g Good Source
• Carbs 38.23 g Moderate
• Total Fat 50.26 g High
• Saturated Fat 18.14 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 346.2 mg High
• Sodium 2306.97 mg High
• Fiber 5.55 g Moderate
• Sugar 1.66 g Low Source
• Added Sugar 0.61 g Low Source
• Calcium 135.2 mg Moderate
• Iron 6.44 mg Good Source
• Potassium 66.19 mg Low Source
• Vitamin A 910.98 mcg_rae Good Source
• Vitamin C 2.83 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅