Southwest pork and black beans

Yield: 4 servings

Measure Ingredient
1 pounds Pork tenderloin, trimmed of all visible fat and cut into 1" cubes
½ cup Chopped onions
2 15 oz cans black beans,
Drained and rinsed
14½ ounce Can chicken broth
¼ teaspoon Cayenne pepper
¼ cup Chopped fresh cilantro
4 cups Hot cooked (without salt or margarine) rice

Spray nonstick saucepan or dutch oven with nonstick spray and heat until hot. Add pork and onion; cook and stir 8-10 minutes or until pork is no longer pink. Add beans, broth, and cayenne; mix well.

Bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until hot and flavors are blended. Stir in cilantro. Serve over rice.

Per serving: 540 cal., 42g pro., 65g carb., 13g fiber., 6g fat, 66mg chol., 380mg sod., 1020mg pot., 4½ starch, 3 ½ lean meat exchanges.

Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-07-95

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