Serves 8
80 min
Sweet Potato, Pork, and Black Bean Stew with Prunes
Recipe GLPRd4e969923d131e
A rustic French-inspired stew combining tender pork loin with earthy black beans, roasted sweet potato, and the subtle sweetness of prunes. Bacon adds depth, while black pepper and caramelized onion round out the flavors. This one-pot meal is naturally dairy-free and fiber-rich, perfect for a wholesome family dinner.
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Ingredients
1 pound boneless pork loin or boneless pork chops, cut into 1-inch cubes
2 slices bacon, chopped
1/2 medium onion, finely diced
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 can (15 ounces) black beans, drained and rinsed
1/4 cup packed chopped prunes
Ground black pepper to taste
Directions
Cook the chopped bacon in a large, heavy-bottomed pot or Dutch oven over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 5 minutes. Transfer the bacon to a paper towel to drain, leaving the fat in the pot.
Working in batches if needed, add the pork cubes to the pot and brown on all sides over medium-high heat, about 8–10 minutes total. Season with black pepper. Transfer the browned pork to a plate.
Reduce heat to medium and add the diced onion to the pot. Cook, stirring frequently, until softened and lightly caramelized, about 5 minutes.
Return the pork and bacon to the pot. Add the sweet potato cubes, black beans, prunes, and 1 cup of water (or enough to barely cover the ingredients). Season with additional black pepper to taste.
Bring the mixture to a simmer, then reduce heat to low. Cover partially and simmer for 45–50 minutes, stirring occasionally, until the pork is very tender and cooked through (internal temperature reaches 145°F) and the sweet potato is fork-tender.
Taste and adjust seasoning with black pepper as needed. Serve hot in bowls.
