From The Cookbook: Happy Cooking

A rich recipe by Giada is this Slow-Cooker Black Bean and Pork Stew that you can prepare effortlessly for a satisfying, slow-cooked dish, made with pork shoulder, pancetta, black beans, andouille sausage, and chicken broth. This comforting Slow-Cooker Black Bean and Pork Stew recipe is ideal for dinner and takes about 315 minutes to make, serving up to 6 people.

Recipe Ingredients

• 4 oz of pancetta, diced
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 lbs of boneless pork shoulder, trimmed and cut into 1-inch cubes
• ½ tsp of kosher salt
• ¼ tsp of freshly ground black pepper
• 2 pork or chicken andouille sausage links, halved lengthwise and cut into 1-inch pieces
• 2 cans of black beans, rinsed and drained
• 2 cups of low-sodium chicken broth
• 1 cup of cooked white rice (optional)
• ¼ cup of queso blanco, crumbled
• 2 plum tomatoes, diced
• 2 tbsp of fresh cilantro leaves, chopped

How To Make Giada Slow-Cooker Black Bean and Pork Stew

1. Cook the Pancetta: In a medium skillet over medium-high heat, cook the pancetta for about 4 minutes until it begins to brown. Add the diced onion and minced garlic, cooking for another minute until the onion softens. Once done, transfer the pancetta mixture to a 5- to 6-quart slow cooker.
2. Brown the Pork: Season the pork cubes with kosher salt and freshly ground black pepper. In the same skillet, sear the pork in batches if necessary, cooking each side for 1 to 2 minutes until golden brown. Once browned, transfer the pork to the slow cooker.
3. Add Remaining Ingredients: Add the sausage pieces, rinsed black beans, and low-sodium chicken broth to the slow cooker. Stir everything gently to combine all the flavors evenly.
4. Slow Cook: Cover the slow cooker and set it to cook on high for 4 to 5 hours or on low for 8 hours. The stew is done when the pork is tender and can be easily shredded with a fork.
5. Shred the Pork: Once cooked, gently break up the pork using a wooden spoon or shred it with two forks directly in the slow cooker. Stir the shredded pork back into the stew for even distribution.
6. Serve and Garnish: Serve the stew on its own or over cooked white rice. Garnish each bowl with crumbled queso blanco, diced tomatoes, and chopped fresh cilantro leaves for a burst of freshness.

Recipe Tips

• Add a smoky flavor: Try adding smoked paprika to the stew when you’re adding the spices. It gives the dish an extra depth of flavor without overpowering the rest of the ingredients.
• Swap out the andouille sausage: If you don’t have andouille sausage on hand, use chorizo or even kielbasa. I’ve tried it with both, and they bring a slightly different but delicious taste.
• For thicker stew: If you like a thicker stew, mash a portion of the black beans before adding them to the slow cooker. It helps naturally thicken the broth without adding any extra ingredients.
• Make it spicier: If you love a bit of heat, add diced jalapeños or a pinch of cayenne pepper. My family loves spicy food, and this gives the stew an extra kick.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Spicy Sausage and Escarole Soup
• Giada Cold Cauliflower Soup With Bacon and Croutons
• Giada De Laurentiis Chicken Pastina Soup

Giada Slow-Cooker Black Bean and Pork Stew

Recipe by Giada De LaurentiisCourse: DinnerCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

4

hours 

Calories

420

kcal

A rich recipe by Giada is this Slow-Cooker Black Bean and Pork Stew that you can prepare effortlessly for a satisfying, slow-cooked dish, made with pork shoulder, pancetta, black beans, andouille sausage, and chicken broth. This comforting Slow-Cooker Black Bean and Pork Stew recipe is ideal for dinner and takes about 315 minutes to make, serving up to 6 people.

Ingredients

• 4 oz of pancetta, diced
  

• 1 large onion, diced
  

• 2 garlic cloves, minced
  

• 2 lbs of boneless pork shoulder, trimmed and cut into 1-inch cubes
  

• ½ tsp of kosher salt
  

• ¼ tsp of freshly ground black pepper
  

• 2 pork or chicken andouille sausage links, halved lengthwise and cut into 1-inch pieces
  

• 2 cans of black beans, rinsed and drained
  

• 2 cups of low-sodium chicken broth
  

• 1 cup of cooked white rice (optional)
  

• ¼ cup of queso blanco, crumbled
  

• 2 plum tomatoes, diced
  

• 2 tbsp of fresh cilantro leaves, chopped

Directions

• Cook the Pancetta: In a medium skillet over medium-high heat, cook the pancetta for about 4 minutes until it begins to brown. Add the diced onion and minced garlic, cooking for another minute until the onion softens. Once done, transfer the pancetta mixture to a 5- to 6-quart slow cooker.
  
• Brown the Pork: Season the pork cubes with kosher salt and freshly ground black pepper. In the same skillet, sear the pork in batches if necessary, cooking each side for 1 to 2 minutes until golden brown. Once browned, transfer the pork to the slow cooker.
  
• Add Remaining Ingredients: Add the sausage pieces, rinsed black beans, and low-sodium chicken broth to the slow cooker. Stir everything gently to combine all the flavors evenly.
  
• Slow Cook: Cover the slow cooker and set it to cook on high for 4 to 5 hours or on low for 8 hours. The stew is done when the pork is tender and can be easily shredded with a fork.
  
• Shred the Pork: Once cooked, gently break up the pork using a wooden spoon or shred it with two forks directly in the slow cooker. Stir the shredded pork back into the stew for even distribution.
  
• Serve and Garnish: Serve the stew on its own or over-cooked white rice. Garnish each bowl with crumbled queso blanco, diced tomatoes, and chopped fresh cilantro leaves for a burst of freshness.