Southwest Pork and Black Beans

1 lb Pork tenderloin, trimmed of all visible fat and cut into 1" cubes
1/2 c Chopped onions
2 15 oz cans black beans, drained and rinsed
14 1/2 oz Can chicken broth
1/4 ts Cayenne pepper
1/4 c Chopped fresh cilantro
4 c 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.

Southwest Pork and Black Beans printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.