Pork and black bean stew

3 - 4
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
This stew features pork loin, diced tomatoes, and black beans, with bell peppers, onions, and garlic as the aromatics. It all comes together in one large saucepan and takes just 40 minutes to make. Not only is this recipe delicious, it's also very versatile. Feel free to experiment with whatever you can find in the pantry or fridge; try cubed turkey instead of pork, red kidney beans or garbanzo beans for the black beans, or tarragon and dill for the cilantro. And to add more flavor and a bit of spice, you can use 4 poblano chiles instead of the bell peppers.


Uncooked lean trimmed pork center loin

1 pound(s), (boneless), cut into 1/2-inch cubes

Table salt

¼ tsp

Canola oil

1 Tbsp

Uncooked bell pepper(s)

2 item(s), medium, green or red, diced

Uncooked onion(s)

1 cup(s), diced

Garlic clove(s)

3 medium clove(s), minced

Ground cumin

1 Tbsp

Reduced-sodium chicken broth

1 cup(s)

Canned diced tomatoes

14½ oz, ( 1 can)

Salsa verde

1 cup(s), ( 8 oz. jar)

Canned black beans

15½ oz, rinsed and drained


½ cup(s), chopped fresh

Fresh lime(s)

1 medium, cut into 6 wedges


  1. Sprinkle pork with salt. Heat oil in large saucepan over medium-high heat. Add half of pork to pan and cook, stirring frequently, until browned, about 3 minutes. Transfer pork to bowl and repeat with remaining pork.
  2. Add bell peppers, onion, garlic, and cumin to pan and cook, stirring often, until softened, about 3 minutes.
  3. Stir in broth, scraping any browned bits from bottom of pan with spoon. Stir in tomatoes, salsa verde, beans, and pork and bring to boil. Reduce heat and simmer, uncovered, until stew is slightly thickened, about 10 minutes. Stir in cilantro. Serve with lime wedges.
  4. Per serving (1 generous cup)