Pork And Black Bean Stew

• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 large onion, chopped
• 1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
• 1 (19 ounce) can black beans, drained and rinsed
• 1/4 cup water
• 1 1/2 cups chicken stock
• 3 chorizo sausages, cut into 1/2 inch thick pieces
• 2 bay leaves
• salt and pepper to taste

1. Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
2. Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

vegetable oil, garlic, onion, pork tenderloin, black beans, water, chicken stock, chorizo sausages, bay leaves, salt

Taken from www.allrecipes.com/recipe/100011/pork-and-black-bean-stew/ (may not work)