Mexican Black Beans with Pork

This bean and pork stew is made with canned black beans, allowing you to skip the presoaking and cooking stages. It makes a great, simple meal when served with salad and focaccia or oversized flower tortillas with butter.


Boneless pork loin 1 Pound , trimmed of any fat and cut into 1 inch cubes
Chili powder 1 Teaspoon
Ground coriander 1 Teaspoon
Salt To Taste
Yellow onion 1 Medium , chopped
Garlic 1 Clove (5 gm) , minced
Canned black beans 15 Ounce , rinsed and drained
Canned stewed tomatoes 16 Ounce , coarsely chopped, with their juice
Water 2 Cup (32 tbs)
Freshly ground black pepper To Taste
Hot cooked white rice 2 Cup (32 tbs)
Chopped fresh cilantro 1/4 Cup (4 tbs)


1. Toss the pork with chili powder, coriander, and salt until coated evenly. Heat a large ungreased skillet over medium-high heat, then lightly brown the pork with the onion and garlic, stirring.

2. Transfer the pork mixture to the slow cooker, stir in the beans, tomatoes with their juice, and water, season with pepper, cover, and cook on LOW for 8 to 9 hours.

3. Serve the beans and pork ladled over steamed white rice and garnished with cilantro.

Cooker: Medium or large round

Setting and cook time: LOW for 8 to 9 hours

This recipe has been excerpted from Not Your Mother’s Slow Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at

Recipe Summary

Servings: 4

Nutrition Facts

Serving size

Calories 439Calories from Fat 71

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 788 mg32.83%

Total Carbohydrates 51 g17%

Dietary Fiber 7 g28%

Sugars 5 g

Protein 40 g80%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet