Comfort for the Single Girl: Black Bean, Pork & Sweet Potato Stew

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As a single woman, I’m not always up for cooking a meal and have been known to nuke my dinner.  I try not to that often since I’m on the road so much; the limited access to my kitchen makes me want to cook, not visit.  One of my “default” meals is a bowl of black beans with a baked (nuked) sweet potato on the side and a green salad.  This has become a fairly standard fast, comfort meal.

During my recent weeks at home, I decided to mix up the comfort, put a little work into and, gasp, turn on the stove.  I came up with a Black Bean, Pork & Sweet Potato stew.  Yum!  I still served it with a green salad.  

For pork, I used a pork chop that I had bought from Peach Creek Farms, but you could use pork tenderloin or ham or any other cut that you like.

I’m in Florida this week, but I understand it’s pretty chilly at home.  This would be a great stew to warm you from the inside out.

Black Bean, Pork & Sweet Potato Stew

Olive oil

10 oz pork (I had pork chops, but you could use pork loin or whatever you had available), cut into bite-sized pieces

½ an onion, chopped

A clove or two of garlic, chopped

Sweet red peppers, seeded and sliced (you can use any variety.  I used a Hungarian variety from Milagro farms.)

2 sweet potatoes, peeled and diced

1 can black beans (if you are less lazy than me, you could make the black beans, but it was a Tuesday)

Cumin, salt & pepper to taste

Sour cream or white cheese


Corn tortillas

Saute pork in olive oil until cooked through.  Add onion, sweet peppers and garlic and cook until just tender.    Add sweet potatoes and cook until almost tender.  Add black beans, cumin, salt and pepper and cook until warmed through.    

Garnish with sour cream or white cheese and avocado.  Serve with warm corn tortillas.  (Cornbread would be pretty good with it also.)

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