Pork & Beans
Tomatoes, carrot juice, molasses, and ground ginger are an interesting combination of sweet, spicy, and pungent that works especially well with the richness of the pork and the creaminess of the pinto beans
  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 8 ounces pork tenderloin, cut into 1/2-inch chunks
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
  • 3/4 cup carrot juice
  • 2 tablespoons light molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 can (19 ounces) pinto beans, rinsed and drained

1. In a large nonstick saucepan or Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, and garlic, and cook, stirring frequently, until the onion is golden brown, about 7 minutes.

2. Add the pork and cook until no longer pink, about 5 minutes.

3. Stir in the tomatoes, carrot juice, molasses, ginger, and salt and bring to a boil. Add the beans, reduce to a simmer, cover, and cook 15 minutes

4. Uncover and cook until the pork is tender about 10 minutes.

Nutritional Information
Per serving: 296 calories, 4.8g total fat (1.1g saturated), 37mg cholesterol, 10g dietary fiber (3g soluble), 43g carbohydrate, 20g protein, 495mg sodium.
Good source of: beta carotene, fiber, folate, potassium, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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