Brazilian Pork and Black Bean Stew


Yield: 6 servings


2 Tbsp Flying Olive Baklouti Green Chili Extra Virgin Olive Oil or Flying Olive Single Varietal of Choice

12 oz. pork tenderloin, cut into 1/2 inch cubes

7 ozs chorizo sausage or 1 smoked turkey link (about 7 oz), cut into ½" circles

1 medium onion, chopped

2 cloves garlic, minced

2 medium sweet potatoes, peeled and diced

1 large yellow bell pepper (or whatever color you prefer), diced

2 (14.5 oz) cans diced tomatoes with juice

¼-? tsp chipotle chili powder (opt and entirely to your level of heat)

1 ½ cups water

2 (16oz) cans black beans, rinsed and drained

1 mango, peeled, seeded, and diced

¼ cup chopped fresh cilantro

Salt and freshly pepper ground black pepper


Heat Flying Olive Baklouti Chili EVOO in a large skillet over medium heat.  Stir in the pork and sausage and cook for 3-4 minutes.  Add the onion and cook until tender.  Add the garlic and cook a few minutes until it becomes fragrant.

Add the sweet potatoes, bell pepper, tomatoes with juice, chili powder, and water.  Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, until sweet potatoes are tender.

Stir the beans into the pot, and cook uncovered until heated through.  Mix in the mango and cilantro, and season with more salt, pepper, and chili powder as desired.  Serve over rice.

Submitted by Barb L.