Pork with black beans and sweet potatoes

This is what I think of as lazy cooking, basically because after some initial prep and frying off it just cooks itself and can be reheated later. I used a simple tomato sauce which I’d made a day or so before from a load of fresh tomatoes that had seen better days, roughly chopped, then stewed in olive oil and liquidised. You could just as easily use a tin of chopped tomatoes.

Ingredients

500g cubed pork shoulder
1 tin of sweetcorn
1 tin of black beans
1 chopped red onion
1 crushed clove of garlic
1 tin of chopped tomatoes or a similar amount of home made tomato sauce
1 teaspoon of pimenton piccante
1 teaspoon of chipotle flakes
salt and pepper
olive oil
hot water
2-3 sweet potatoes

So, all you do is soften your onion and garlic in olive oil, add the pork and cook until it loses the pinkness and season with the pimenton, chipotle flates, salt and pepper. Then cover and simmer with the tomato sauce (or tinned tomatoes) until the pork is tender, which should take about an hour and a half. You may need to add some hot water so that it doesn’t stick and burn along the way. Finally add the drained black beans and sweetcorn and cook for a bit longer until the beans are heated through.

You could serve this with rice, but I like chunks of sweet potato, skin on, baked in the oven in olive oil. These take about 40-45 minutes in a 180C oven.

If you have them available, garnish with pickled chillies. I used piquillo peppers and pickled jalapeƱos. If you feel like it, you could cut some corn tortillas into wedges and deep fry them and maybe top the pork stew with a dollop of sour cream.

Mind you, that would start taking it away fromlazy cooking to being something a bit more labour intensive.

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