Black Bean Carnitas Stew

(7 votes)
1 Can Organic Black Beans - rinsed and drained
1 Can Cuban Style Black Beans
1 Pkg Carnitas - prepared in microwave according to package
1 Box Organic Chicken Broth
10 TJs Organic Baby Carrots - cut in 1/3rds
1/2 Onion - diced
3-4 Garlic Cloves - minced
1 Tsp Ground Cumin
2-3 Tbsp Fresh Cilantro - minced
2 Tbs Olive Oil
Salt and pepper
Sour Cream
Corn Tortillas

Get a big stock pot. Sautee onion, garlic, carrots and cumin in olive oil until onion is soft and a little browned. Add a little broth to deglaze the pan. Add Cuban Black Beans, Organic Black Beans, and prepared Carnitas. Stir to combine. Taste for seasoning - add more cumin if needed, along with salt and pepper. Add Cilantro and Chicken Broth to desired thickness - this is great as both a thicker stew and as a thinner soup. Cover and simmer about 10 minutes. Ladle in bowls, top with Sour Cream. Serve with warmed corn tortillas.

You can serve this over rice as well.

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