Pork and Black Bean Stew

Heat 1 tablespoon vegetable oil in a skillet over medium heat stir in garlic and onion and cook a few minutes until the onion softens and turns translucent. Remove the onion and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet and place over medium-high heat. Add cubed pork and cook until well browned.

Meanwhile pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender and pulse until finely chopped but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes chicken stock chorizo and bay leaves. Bring to a boil over medium-high heat then reduce heat to medium-low cover and simmer 30 minutes. Season to taste with salt and pepper before serving.