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Stew, Black Bean & Okra Stew over Rice with Pork Recipe

   
 

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     Stew, Black Bean & Okra Stew over Rice with Pork

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free

Ingredients
3/4 cup jasmine rice
2 3/4 cups water, divided
1/4 tsp kosher salt
1 1/2 tsp olive oil, divided
6 oz sweet bell pepper
1 tsp smoked paprika
1 tsp ground cumin
1/2 small red onion, divided
1 clove garlic
 
15 oz black beans
4 oz okra
5 oz tomato
2 oz cilantro, divided
2 limes, divided
3 medium sized pork chops
seasoned salt
1 tsp olive oil

Instructions
To make the rice- In a small saucepan with a lid, combine rice, 1 1/4 cups water and 1/4 teaspoon kosher salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes. Prepare your mise en place- Thinly slice peppers. Halve onion. Chop one half in 1/4-inch dice (reserve half for another use). Peel and mince garlic. Rinse and drain beans. Slice okra into 1/4-inch slices on the diagonal. Chop tomatoes into 1/4-inch pieces. Pick and finely chop cilantro. Divide into two equal portions. Juice one lime. Quarter remaining lime.
Heat a saute pan over medium-high heat. When hot, add 1 teaspoon olive oil, peppers and paprika. Cook 3 minutes, until peppers are slightly wilted. To the peppers, add 1/2 teaspoon olive oil, cumin and half of the chopped onion. Cook 3 minutes. Stir in garlic. Add black beans and 2 cups water and stir. Stir in okra. Cover, reduce heat to low and simmer 20 minutes. Meanwhile, assemble salsa. Toss tomato, remaining onion, half of cilantro and lime juice in a small bowl.
When bean mixture has finished cooking, stir in remaining cilantro. When rice has finished cooking, fluff with fork. Divide cooked rice between two plates. Serve equal portions of the beans over the rice. Top each serving with salsa and enjoy!
Season pork chops with total 1/4 tsp seasoned salt. In a skillet over medium heat, add 1 tsp olive oil. When the oil is shimmering add pork chops, cook for 4 minutes without disturbing. Flip and continue cooking for 3 minutes until done. Transfer to a plate, let rest for 3 minutes. Cut into small pieces and add to the stew prior to serving


Originally Submitted
8/28/2017





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