Pork, Beans and Okra Stew

QSis

QSis

Grill Master
Staff member
NCT Patron
Well, I had a big hunk of leftover pork loin roast, a bag of frozen sliced okra and a couple of cans of beans.

So I Googled those ingredients (Google is stupendous!) and this popped up:

http://www.netcookingtalk.com/forums/showthread.php?t=22030

I adapted it - my recipe below. I don't care much for potatoes or tomatoes in stews so I left them out. Doubled the amount of beans (only had 1 can of kidney, so I used 1 can of Roman beans) and okra.

It's wonderful! And fits in nicely with my sorta Weight-Watchers diet.

Homemade stew for lunches next week! :blob_blue:

Lee

Pork, Beans and Okra Stew

Leftover pork loin roast, cubed
Bag of frozen okra (thawed)
2 cans of kidney beans, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
¼ cup canned jalapenos or to taste
Box of chicken stock
½ teas. fennel seed
2 teas. Ground cumin (toasted first)
2 teas. Mexican oregano
Salt

Saute chopped onion and garlic in a little olive oil for a few minutes. Add all the rest of the stuff.Simmer for 30 minutes to let the flavors marry.
Pork, okra and bean stew.JPG
 
Last edited:
Kathleen said:
I really love soups and stews, and this looks great! How did the queso fresca hold up in the hot broth? What was the broth? The okra looks perfect. Could you share a bit more about your creation?
Click to expand...

Hi Kathleen! I made the stew as stated in the recipe in the first post, but this time, I omitted the fennel seeds. The broth is a box of Swanson's Chicken Broth. The queso fresco holds it's shape in the stew, even when nuked. Softens a bit. The okra is a bag of frozen cut okra, thawed.

I'm having some for lunch as I type!

Lee
 
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