Pork and Bean Stew with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder simmered with pigeon peas and coconut milk, infused with garlic and sofrito for a deeply flavorful Puerto Rican stew. This puerto rican-inspired one pot ready in about 110 minutes pairs cut into 1-inch cubes pork shoulder, (15 oz) can, drained pigeon peas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat.
  2. Step 2: Add 1 lb cubed pork shoulder and cook for 5 minutes until browned on all sides.
  3. Step 3: Add 1/2 cup sofrito (2 minced garlic cloves, 1/2 diced onion, 1/2 diced bell pepper, 1/2 diced tomato) and cook for 3 minutes until fragrant.
  4. Step 4: Stir in 1 cup drained pigeon peas, 1 cup coconut milk, and 1 cup vegetable broth.
  5. Step 5: Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours until pork is tender.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Uncover and simmer for 10 minutes to thicken.

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Frequently asked questions

How long does Pork and Bean Stew with Coconut Milk take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pork and Bean Stew with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Pork and Bean Stew with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pork and Bean Stew with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pork and Bean Stew with Coconut Milk?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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