What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Frijoles Negros Stew! The popular dish of Cuba and Latin America translates to “black beans”. This highly nutritious legume is catching on around my household, especially following a day of slow-cooker roast pork. I like the smoky flavor to balance out the onions, peppers, and spices. Read on to see how simple it is to indulge in a thick, hearty stew for your next nutritious meal.
FRIJOLES NEGROS STEW
Ingredients:
2-15 ounce cans of black beans, with sauce
1 can beef consommé
1 cup onion, chopped
1 1/2 cups shredded pork
1 teaspoon Liquid Smoke
1 teaspoon cumin powder
1/8 teaspoon red pepper flakes
1/8 teaspoon garlic powder
Instructions:
In a 2-quart saucepan, pour one can of black beans with liquid. Mash beans to a thick paste. Add the other can of black beans with liquid plus the beef consommé. Blend well. Microwave the chopped onion 2 minutes on high. Add to the stew. Add shredded pork, liquid smoke, cumin powder, red pepper flakes, and garlic powder. Stir until combined. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Garnish with cheddar cheese, green onions, and salsa. Serve piping hot.
Sounds good! I love black beans.
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Right?! 👀🍃
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I’ve never had black bean stew. Grew up on the soup though, so Imma dive into it! 🙂
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Ohmygosh. The shredded pork is a-mazing. 😋
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Mmmmm.
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I love black beans in anything, but black bean soup or stew is one of my favorites. I like that you add Liquid Smoke, I think it makes anything with beans so much better! Yum!
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You probably do the same thing I do, Laura. After tasting something in a restaurant, you go home and try to duplicate it. FUN! 😍
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Indeed I do, Gail! Kindred spirits!😉
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