While it’s still (barely) winter in TX, and while we still have some winter produce available, I thought I’d try this recipe from “The Santa Monica Farmers’ Market Cookbook.” Although it took a bit of time to prep (the soaking/cooking of the beans, and the couple of hours of simmering the meat), it was definitely worthwhile. It ended up being pretty spicy due to the two chipotles, but we liked it (and it can easily be toned down). Enjoy!
Beans, Greens, and Pork Stew with Chipotles
Adapted from “The Santa Monica Farmers’ Market Cookbook” recipe from Amelia Saltsman
2 tbsp olive oil
1 lb lean, trimmed pork loin, cut into cubes
8 oz lean italian sausage, removed from casings (I used venison italian sausage)
1 onion, chopped
3 garlic cloves, minced
2 chipotle chiles (from canned in adobo sauce), divided
3 whole sun dried tomatoes, chopped
3 cups cooked pinto beans (from 8 oz dry)
1 1/2 tsp salt
1 tsp smoked paprika
2 bunches swiss chard (about 1.5 lbs), stemmed and roughly chopped
Soak and cook beans (this can be done the day before). Place soaked beans and one chipotle chile in a pot with 4 cups of water. Bring water to boil, reduce heat to low and simmer beans covered until tender, 45-60 minutes. Alternatively, add soaked beans, chile, and water to a pressure cooker. Cook at high pressure for 25 minutes. After cooking, add salt to taste, cover beans in their cooking liquid, and set aside (or refrigerate the next day).
In a large soup pot over medium-high heat, heat 2 tablespoons of oil and brown the pork and sausage about 5 minutes. Remove meat to a plate and set aside. To the same pot, add the chopped onions and garlic and turn the heat to medium. Cook until onions are tender and garlic lightly browned, about 5 minutes, stirring occasionally. Return the meat and its juices to the pot and add one chipotle, the tomatoes, and three cups of water.
Turn heat to low and simmer covered until meat is tender, 1-2 hours, adding more water as needed to keep a little sauce going.
Add cooked beans plus their liquid to the meat. Add about 6 cups of water, and simmer until meat, beans and liquid are hot. Season with salt and smoked paprika. Next, add chopped greens and cook until tender, 5-10 minutes.
Serve with grilled thick slices of sourdough bread, if desired.
**Note** If you want the soup to be less spicy, reduce the number of chipotle chiles (use one in either the meat or the beans, but not both).
Total Fat: 12.5 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.6 g
Cholesterol: 22.2 mg
Sodium: 694.0 mg
Potassium: 1,025.2 mg
Total Carbohydrate:23.1 g
Dietary Fiber: 8.0 g
Sugars: 1.4 g
Protein: 24.0 g