A Quick Pork & Black Bean Stew

Tonight I had big plans to try a new recipe: Jacques Pepin's Puerto Rican Pork and Beans. Jacques cooks his stew on the stove for 2 1/2  hours and, while I'm sure it's delicious, there just isn't time for that on a weeknight after a long day at work. I pulled put my pressure cooker and had dinner on the table in under an hour! Thanks, Jacques, for the inspiration for this tasty pork stew!

Ingredients:

• 1 tbsp olive oil
• 1 3/4 lbs pork loin or spare ribs, trimmed and cut into large chunks
• 2 onions, diced
• 1 large carrot, peeled and diced
• 6 cloves garlic, diced
• 1 jalapeno, diced
• 16 oz crushed tomatoes
• 3 bay leaves
• 2 tsp dried oregano
• 1 tbsp dried cilantro
• 2-4 cups water
• 15 oz black beans, drained and rinsed
• Tabasco sauce
• salt & fresh ground pepper

1. Do your prep work: dice the onions, carrot, garlic, and jalapeno.

2. Add the oil to the pressure cooker over medium-high heat. Once it shimmers, add the pork and generously season with salt and pepper.

3. Add the onions, carrot, garlic, jalapeno, tomatoes, bay leaves, oregano, and cilantro. Add enough water so the meat is almost completely covered but not drowning.

The "before"

4. Place the lid on the pressure cooker and let it steam for 20-25 minutes, according to your pressure cooker's chart. (I had to let mine go the full 25 because I am at a higher altitude.) After you turn off the heat, transfer the cooker to your sink and run cold water over the lid before unlocking.

5. Return the pot (lid removed) to the stove on low heat. Add the black beans and a few splashes of Tabasco sauce. Season with salt and pepper to taste.

The "after"

Serve over rice or potatoes, or leave it as a stew. Enjoy!

Serves: 4
WW: 10 pts (assuming lean pork loin)