Mexican Black Bean Stew


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This is a stew that is very spicy and has lots of flavor.  I received the recipe from my daughter who received it from on of her husband customers. I have altered the original a little as it calls for pork tenderloin and I usually use pork butt. Roast small pork tenderloin is fine when cooking for two but when you are cooking for more it takes more meat. Hers serves 2-3 my serves 4 to 8 so if you have children you may want to use mine.

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  • 1 pork butt roast
  • 1 lg. bottle Black Bean & Corn Salsa
  • 1-2 cans black beans
  • 1 can corn
  • 1 can carrots or 1 lb. small carrots
  • salt and pepper to taste
  • 3 Tbs. garlic (roasted or regular)
  • 1-2 onions, chopped
  • Optional:
  • cilantro
  • 2-3 jalapeno peppers
  • 1 Tbs. cumin

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Place all ingredients in a slow cooker except cilantro. Cook on high for 30 minutes then add cilantro and reduce setting to low and let simmer all day.

Reviews (2)

  • Great recipe, one of my favorites. And yes, I agree with Joanne1234, adding a little rice (brown for me or any potato) is always a great way to stretch the meal to make it even more budget friendly. Lot's of healthy fiber in this dish. I am even able to take a small baby carrot out and lick or wipe it free of onion and give it to my baby, The Rufus Puppy!

    Flag as inappropriate Sheryll_Rufus  |  February 17, 2010

  • I have a similar recipe without the meat and I use 1/2 cup uncooked rice and 2 cans beef broth.

    Flag as inappropriate Joanne1234  |  May 31, 2009

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