Cuban Pork And Black Bean Stew

• 1 pound dried black beans
• 1/2 cup tomato paste
• 3 cups low-sodium chicken broth
• 1 tablespoon plus 2 tsp. grated orange zest
• 1/2 cup orange juice
• 1 tablespoon cumin
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper
• 1 large onion, thinly sliced
• 6 cloves garlic, minced
• 2 pounds boneless pork shoulder, cut into 3 large chunks
• Salt
• 2 tablespoons canola oil
• Cooked rice, optional
• Sour cream, optional
• Lime wedges, optional

1. In a large bowl, cover beans with cool water, then cover and soak overnight. (Alternatively, place beans in a large bowl and pour boiling water over them to cover, then soak for 1 hour.) Drain.
2. In a large slow cooker, whisk together tomato paste, broth, 1 Tbsp. zest, juice, cumin, oregano, red pepper and garlic. Stir in beans and onion.
3. Sprinkle pork with salt. Warm oil in a large skillet over medium-high heat. Cook pork, turning with tongs, until brown on all sides, 8 to 10 minutes. Place pork on top of bean mixture in slow cooker. Cover and cook on low until beans are tender and pork is cooked through and easily shredded, 6 to 7 hours. Taste and adjust seasonings, if desired. Shred pork and stir into bean mixture along with remaining 2 tsp. zest. Serve with rice, sour cream and lime wedges, if desired.

black beans, tomato paste, lowsodium, orange zest, orange juice, cumin, oregano, red pepper, onion, garlic, pork shoulder, salt, canola oil, rice, sour cream, lime wedges

Taken from www.myrecipes.com/recipe/cuban-pork-black-bean-stew (may not work)