My Wonderful World

W e l c o m e... And Enjoy!

Thursday, March 6, 2014

Pork And Black Bean Stew

Every now and then, you run across a recipe that grabs your attention.  For me, I love common ingredients, ease of preparation and being a crock pot recipe always helps.  Having to run to the grocery to get infrequent ingredients will make me pass on any recipe.  The only thing I needed was pork but that is on my regular shopping list every week or so.  This week...SALE on pork so time to stock up the freezer.   I will buy a whole loin and slice into three or more roasts.   

My first night it was a great supper.   The second reheat really put all the flavors into perfection.  I would make this and refrigerate until another day.   Even better.  

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Pork And Black Bean Stew

Main Dish, Mexican

1 1/2 pounds pork; 1 inch cubes
1/2 cup flour
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 1/2 cups chopped onion
1/2 pound pork sausage
1 can (10 1/2 ounces condensed chicken broth
3 large garlic cloves; minced
4 oz green chilies; canned
2 teaspoons parsley; chopped
  dash oregano
30 oz black beans; drained, rinsed
1 cup corn kernels; frozen
1 large red bell pepper
2 plum tomatoes, diced
1 teaspoon lemon juice or lime juice
  salt and pepper, to taste
  green onions; sliced, garnish
  tomatoes; diced, garnish

Toss pork in a food storage bag with flour, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat olive oil in a large skillet. Add coated pork to the skillet along with any remaining flour; brown on all sides.

Pour into crockpot. Add pork sausage and onions to skillet and brown lightly; add to crockpot. Add the condensed chicken broth, and garlic. Cook on LOW for 9 to 11 hours, or on HIGH for 4 1/2 to 6 hours.

About 2 hours before done (or 1 hour if cooking on HIGH), add the green chilies (if using), parsley, oregano, black beans, corn, bell pepper, diced plum tomatoes, and lemon juice.  I personally prefer lime juice and added that instead of the lemon juice.  

Taste and adjust seasoning. Serve in bowls, with cornbread and a garnish of diced tomatoes and green onions.

Yield: 6 servings

** Exported from Now You're Cooking! v5.90 **

Our usual Mexican accompaniment is always quesadillas!

Bon Appétit and Enjoy 

Your Wonderful World

Saturday, March 1, 2014

Cinnamon Raisin Biscuit Breakfast

My favorite meal has always been breakfast.  Biscuits...gravy, cheese grits,'s all good.   I was browsing one of my favorite sites Mennonite Girls Can Cook and they published a great biscuit mix, ala a homemade Bisquick.   I loved this recipe and wanted to share.   This recipe can be used for so many things just like a purchased mix.  I made this recipe with butter flavored Crisco but it also could be made with lard. If using butter, it would have to be refrigerated and I find it clumping up a bit.  

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Biscuit Mix

12 cups unbleached flour
1/2 cup baking powder
1/2 tbsp cream of tartar (optional)
1/4 cup sugar
1 tbsp salt
1 1/2 cups shortening

In a large bowl ( I use the largest Tupperware bowl) mix shortening into dry ingredients, using a pastry cutter. Store in a sealed container, in a cool place for up to 3 months. Does not need refrigeration, but I believe the dough may be easier to work with when mix has been refrigerated.


Yield: 12 cups

** Exported from Now You're Cooking! v5.90 **

I used the mix to make basic biscuits and rolled the dough to a 9 x 13 rectangle.   Spread with soft butter, sprinkled with Splenda brown sugar and sprinkled with plumped raisins.  Roll up the cinnamon dough and slice into rounds.   Bake at 425F for 15 minutes.  Drizzle with a confectioners sugar frosting when cool.  Enjoy!

Bon Appétit and Enjoy
Your Wonderful World!
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017