Name: One-Pot Brazilian Black Bean and Pork Stew
Total time: 3 h
Ingredients: 1 (3½- to 4-pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces; Salt and pepper; 3 tablespoons vegetable oil; 4 slices bacon, chopped fine; 1 onion, chopped fine; 4 garlic cloves, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 7 cups water; 1 pound (2½ cups) dried black beans, picked over and rinsed; 2 bay leaves; ⅛ teaspoon baking soda; 1 pound linguiça sausage, cut into ½-inch pieces; 2 tomatoes, cored, seeded, and chopped fine; 1 onion, chopped fine; 1 small green bell pepper, stemmed, seeded, and chopped fine; 1 jalapeño chile, stemmed, seeded, and minced; ⅓ cup white wine vinegar; 3 tablespoons extra-virgin olive oil; 1 tablespoon minced fresh cilantro; ½ teaspoon salt

One-Pot Brazilian Black Bean and Pork Stew

By America's Test Kitchen

Published on September 11, 2020

Time

3 hours

Yield

Serves 6 to 8

Ingredients

Stew

1 (3½- to 4-pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1½-inch piecesSalt and pepper 3 tablespoons vegetable oil 4 slices bacon, chopped fine1 onion, chopped fine4 garlic cloves, minced1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 7 cups water 1 pound (2½ cups) dried black beans, picked over and rinsed2 bay leaves ⅛ teaspoon baking soda 1 pound linguiça sausage, cut into ½-inch pieces

Hot Sauce

2 tomatoes, cored, seeded, and chopped fine1 onion, chopped fine1 small green bell pepper, stemmed, seeded, and chopped fine1 jalapeño chile, stemmed, seeded, and minced⅓ cup white wine vinegar 3 tablespoons extra-virgin olive oil 1 tablespoon minced fresh cilantro ½ teaspoon salt

Before You Begin

Pork butt roast is often labeled Boston butt in the supermarket. Be sure to serve this stew with the accompanying salsa-like hot sauce; it is traditional and adds important flavor. For more spice, reserve, mince, and add the ribs and seeds from the jalapeño chile.

Instructions

for the stew

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of pork and brown well on all sides, 7 to 10 minutes; transfer to large bowl. Repeat with 1 tablespoon oil and remaining pork.

Add bacon to fat left in pot and cook over medium heat until crisp, 5 to 7 minutes. Stir in remaining 1 tablespoon oil, onion, and ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in garlic, chili powder, cumin, and coriander and cook until fragrant, about 30 seconds.

Stir in water, beans, bay leaves, baking soda, ¼ teaspoon salt, and browned pork and any accumulated juices, and bring to simmer. Cover, transfer pot to oven, and cook for 1½ hours.

Remove pot from oven and stir in linguiça. Return covered pot to oven and cook until meat and beans are fully tender, about 30 minutes.

for the hot sauce

While the stew cooks, combine all ingredients in bowl and let sit at room temperature until flavors meld, about 30 minutes. (Sauce can be refrigerated for up to 2 days.)

Remove stew from oven and discard bay leaves. (Stew can be refrigerated for up to 2 days; add additional water as needed to loosen sauce when reheating.) Season with salt and pepper to taste and serve with hot sauce.

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