Slow-Simmered Black Bean and Pork Stew with Smoked Paprika
A deeply flavorful stew featuring tender pork and black beans simmered with aromatic vegetables and smoked paprika for a rich, smoky depth. This brazilian-inspired soups ready in about 110 minutes pairs dried black beans, pound pork shoulder, teaspoons smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 1 cup dried black beans
- 1 pound pork shoulder
- 1.5 teaspoons smoked paprika
- 1 medium yellow onion
- 3 cloves garlic
- 1 medium carrot
- 2 stalks celery
- 4 cups chicken broth
- 2 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Drain and rinse soaked black beans. Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced yellow onion, carrot, and celery, and cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add minced garlic and cook for 1 minute until fragrant. Stir in 1.5 teaspoons smoked paprika and cook for 30 seconds to release its aroma.
- Step 3: Add 1 pound diced pork shoulder, browning for 4 minutes on all sides. Add drained black beans, 4 cups chicken broth, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 1 hour 30 minutes, stirring occasionally, until beans are tender and pork is falling apart.
- Step 5: Remove bay leaves. Adjust seasoning if needed. Serve hot.
Frequently asked questions
How long does Slow-Simmered Black Bean and Pork Stew with Smoked Paprika 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 Slow-Simmered Black Bean and Pork Stew with Smoked Paprika?
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 dried black beans from drying out.
Can I substitute ingredients in Slow-Simmered Black Bean and Pork Stew with Smoked Paprika?
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 Slow-Simmered Black Bean and Pork Stew with Smoked Paprika 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 Slow-Simmered Black Bean and Pork Stew with Smoked Paprika?
Brazilian soups 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.
