Perfect for Game Day, our weekly snow blizzard or any chilly night, this hearty, deeply spiced pork stew will not disappoint. Cubes of pork shoulder are seared then braised in clove-infused red wine and chicken stock with red bell pepper and black beans. I urge you not to be intimidated by the longer list of ingredients here. Upon closer look, you’ll realize many are spices and pantry items you already have, and the rest are inexpensive items like the pork, beans and basic stew vegetables.
Posted in Beans, Gluten-Free, Pork, Southwest
Tagged Black Beans, Dried Beans, Pork Shoulder, Stews
If you love lentils, chili, and healthy eating, there’s not much not to love about this dish. Adapted from a 101 Cookbooks blog recipe for vegetarian chili, I prefer to leave the grains out and serve the chili over brown rice with crusty bread. I also added a third variety of lentil here, using a trio of black, green (puy) and ivory lentils. While you can certainly use just one or two kinds of lentil, I like the differences in texture and color that a combination brings.
