Tomato Stew with Pork Filet and Beans
Tomato Stew with Pork Filet and Beans

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tomato stew with pork filet and beans. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Browse Now Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Transfer the pork to a pan, leaving the fat in the frying pan.

Tomato Stew with Pork Filet and Beans is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Tomato Stew with Pork Filet and Beans is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook tomato stew with pork filet and beans using 19 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Tomato Stew with Pork Filet and Beans:
  1. Get Pork tenderloin
  2. Take Onion
  3. Get Carrot (medium)
  4. Take Red bell peppers
  5. Take Canned button mushrooms
  6. Make ready Canned beans
  7. Take Garlic
  8. Get Olive oil
  9. Get Plain flour
  10. Get Vegetable oil
  11. Take For the sauce:
  12. Prepare Water
  13. Prepare Red wine
  14. Get Canned crushed tomatoes
  15. Take Soup stock granules
  16. Get Ketchup
  17. Make ready Japanese Worcestershire-style Sauce
  18. Take Salt and pepper
  19. Take Parsley

Top with tomatoes; again, do not stir. Pork is combined with tomatoes, beans and corn for a filling southwestern inspired one pot meal made in the pressure cooker. This easy spicy Instant Pot pork stew makes a hearty weeknight dinner. Pork is combined with tomatoes, beans and corn for a filling southwestern inspired one pot meal made in a pressure cooker.

Instructions to make Tomato Stew with Pork Filet and Beans:
  1. These are the three main characters in this recipe. I used a can of mixed beans (chickpeas, green beans, and red beans).
  2. I had 2 red peppers in the refrigerator so I added them for color. You can omit them if you like.
  3. Cut the vegetables up into 1cm dice. Mince the garlic finely.
  4. I used this red wine.
  5. Put the olive oil and garlic in a cold pan. Tilt the pan and cook it slowly to bring out the fragrance of the garlic.
  6. Stir fry the vegetables. When the onion is translucent, add the canned and drained beans and mushrooms.
  7. Transfer the pan contents to a pot, and add all the sauce ingredients. Simmer for about 30 minutes.
  8. Cut the meat into bite sized pieces, season with salt and pepper and rub it in well with your hands. Coat evenly with flour.
  9. Heat vegetable oil in a pan, fill the pan with meat, cover and steam-fry over medium heat. It'll take about 5 minutes or so, I think.
  10. Fat will render from the meat, so raise the heat to high and brown. Cook the meat until it's well browned, as if it were deep fried.
  11. Empty out the meat onto paper towels to drain excess oil and fat.
  12. Add the meat to the sauce, and simmer for another 15 minutes.
  13. Scatter with dried parsley and serve with red wine!

Add the garlic, paprika, chickpeas and tinned tomatoes. Crumble in the stock cube and add the cooked pork. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using. Heat a large skillet over medium-high heat.

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