CARIBBEAN-STYLE PORK STEW

CARIBBEAN-STYLE PORK STEW
CARIBBEAN-STYLE PORK STEW

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    15-ounce can black beans, rinsed and drained

  • 1

    14 1/2-ounce can beef broth

  • 1 3/4

    cups water

  • 12

    ounces cooked lean pork, cut into bite-size strips

  • 3

    plantains, peeled and cubed

  • 1/2

    of a 16-ounce package (2 cups) frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)

  • 1

    cup chopped tomatoes

  • 1

    tablespoon grated fresh ginger

  • 1

    teaspoon ground cumin

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon crushed red pepper

  • 3

    cups hot cooked brown rice

  • Fresh pineapple slices (optional)

Directions

In a 4-quart Dutch oven combine black beans, broth, and water. Bring to boiling. Stir in meat, plantains, frozen vegetables, tomatoes, ginger, cumin, salt, and crushed red pepper. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until plantains are tender. Serve stew with rice. If desired, sprinkle with additional red pepper and garnish with pineapple slices. Makes 6 (1 1/3-cup) servings.

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