Smoked pork butt, okra, and black bean stew/soup

[pz]

This is one of our most favorite quick dishes that is also a comfort food.  Spicy and savory, the flavor keeps you coming back to the pot time and again.
Here are the ingredients and the final product (click the images to zoom, click again to return)

 

We used the basic recipe, but added slow smoked pork butt as the meat.  The broth is absolutely delicious, and is perfect for dipping fresh bread.

[sliding_billy]

That looks delicious!

[HighOnSmoke]

That looks delicious!

x2! I could definitely eat a bowl or 3!

[Pam Gould]

Ya did good. .☆´¯`•.¸¸. ི♥ྀ

[muebe]

That is some home cooking right there!

[smokeasaurus]

Now that will work. I would be the first to the table and the last to leave.

[teesquare]

I looks and sounds wonderful. Tell us about the smoked pork butt. In he pictures it looks like a smoked ham (?)  which - I can also imagine would taste really good in this.

[hikerman]

Nice job PZ!  It looks great.

[TentHunteR]

PZ that looks really good. I love when Fall rolls around and comfort food like this starts making an appearance. Nothing better than a bowlful of delicious soup on a blustery fall day.

I looks and sounds wonderful. Tell us about the smoked pork butt. In he pictures it looks like a smoked ham (?)

I was wondering about that too (it looks pink in the photo). Was that pork butt cured first?

[pz]

Thanks for the positive comments, all!

Ad to the pork, it was my first attempt at cooking in the SRG.  I used a really simple rub of smoked paprika, cumin, salt, and pepper.  Then into the SRG on low until an IT of 195.  I kind of mucked it up though - the outside looked perfect - great looking bark, and I was pleased until I took it out.  The outer 1.5 inch of pork was dried out too much.  It was good chopped up for tacos, but was not the tender juicy pork I was aiming for.  However, the core was very tender (still a little dry), but chopped as easily as you would chop Spam.

I diced up what you saw in this image and added it to the stew - after it cooked for a while the whole kitchen took on a wonderful smoky pork fragrance.  As to the color, I really don't know why it looks like that, but I didn't brine or otherwise cure it.

[Keymaster]

That's a great looking picture of soup, I just recently tried okra for the first time in my life and it's good vittles .

[Smokin Don]

That looks darn good!!! Fall is coming so all the comfort food will be on soon! Don

[Jaxon]

Man, that looks like a good stew...not as many ingredients as a "brunswick stew".

Would you mind sharin' the details with us?  I'm ready to try it.

Thanks...

[pz]

You're so right Don!  With the cold season comes all of our favorite cold weather foods including beef stroganoff, and New England clam chowder, both of which my wife has perfect her spin on.

I'd be pleased to share the recipe, Jaxon:

Ingredients:
1 can black beans
2-3 cups of beef stock - the concentrate from Costco is perfect
1 can diced tomatoes
1 package frozen okra
1/2 bag frozen corn
1 tbs smoked paprika
1/2 tsp cumin
1/2 tsp thyme
1 chipotle pepper in adobo sauce
1 fresh jalapeno (optional)
1/2 tsp gumbo file
Meat of some kind (optional). We used smoked pulled pork, but sliced andouille or other sausage is very tasty

Instructions:
Drain the black beans and empty into a medium sized pot and begin heating over medium heat - add the can of diced tomatoes as it is heating. Add all the dried spices.

Add the beef broth (you can add more to develop even more of the delicious savory broth)

Mince the chipotle and add to the pot

Add the frozen okra and frozen corn

If using meat, chop to bite sized pieces and add to the pot

If using a fresh jalapeno, dice small and add to the pot.

Continue simmering for approximately 10-20 minutes until very hot.

Plate and serve! Note: extra bread on the side for dipping is perfect