Fry
Sweet Potato, Pork, and Black Bean Stew with Prunes
- Serves 6-8
Author Notes
Yes with prunes. This stew was a happy accident after an only slightly failed Christmas dinner of bacon-wrapped pork loin and the sweet potatoes Anna recipe on this site. Alas - my sweet potatoes never cooked through, but they made a delicious experimental stew afterwards. My only regret was that we weren't able to eat up every bite before it got too old and had to be thrown out. You won't regret the prunes. —Sewassbe
What You'll Need
Ingredients
-
1 pound
boneless pork loin or boneless chops
-
1
large sweet potato
-
1/4 cup
packed chopped prunes
-
1
can black beans
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2
slices bacon
-
1/2
medium onion
-
ground black pepper
Directions
- In a large stock pot, fry the bacon until crisp (metal tongs help). Remove bacon, pour off all but 2 tablespoons of bacon fat (save that! It's liquid gold! Pour it into a ceramic or glass custard cup with a lid and stick it in the fridge).
- Cut the pork loin into cubes. Brown in the bacon fat. Remove pork loin from pot.
- Dice onion, and add to the pot with remaining bacon fat.
- Peel and cut sweet potato into bite-sized cubes.
- Chop cooked bacon and add with sweet potatoes, pork loin, prunes, and undrained beans to the stock pot.
- Add water to cover. Then add black pepper (at least an 1/8 teaspoon).
- Bring to a boil, then reduce heat and simmer until sweet potatoes are tender and flavors have combined.
- Serve hot with whatever starchy accompaniment you'd like.
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