Ingredients
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1 (16 oz) pkg dried black beans
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Water, as needed
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4 slices thick-cut bacon
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1 large onion
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2 red bell peppers, seeded
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3 cloves garlic, minced
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2 tsp ground cumin
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1 tsp smoked paprika
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2 lbs ham hocks
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1 (32 oz) pkg low-sodium chicken broth
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2 bay leaves
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1 (¾ lb) pork tenderloin
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1 tbsp olive oil
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2 tsp apple cider vinegar
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Steamed white rice and chopped cilantro, to serve
Steps
1
In a large bowl, combine the dried black beans with enough cold water to cover by 1 inch. Let soak at room temperature at least 3 hours, preferably overnight. Drain and rinse with cold water.
2
Coarsely chop the bacon. In a large pot or Dutch oven, sauté bacon on medium 5–6 min., until golden brown. Meanwhile, chop the onion and bell peppers. To same pot, add the onion and bell peppers and season with salt and pepper. Cook 6–8 min., until softened. Stir in the garlic, cumin, and paprika and cook 30 sec. more. Add the ham hocks, drained black beans, chicken broth, and bay leaves to pot. Add 4 cups water or enough to cover beans by 1 inch. Bring to a boil on high, reduce to medium-low, and simmer 75–90 min., until beans are tender.
3
When beans are almost cooked, cut the pork tenderloin into 1-inch pieces. In a 10-inch skillet, heat the oil over medium-high. Add pork tenderloin to skillet and season with salt and pepper. Cook 5–7 min., stirring occasionally, until browned in spots. Transfer pork tenderloin to the pot with beans. Simmer 5–7 min., until fully cooked. Discard bay leaves. Stir in the apple cider vinegar and season with salt and pepper
4
Remove ham hocks from the stew. Remove the meat from hocks and coarsely chop. Return to the pot. Ladle the stew into bowls and serve with rice and cilantro.
