Southwest Pork And Black Beans Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Pork tenderloin, trimmed
14 1/2 ounce: Can chicken broth,
-of all visible fat and cut,
1/4 tsp: Cayenne pepper,
-into 1" cubes,
1/4 cup: Chopped fresh cilantro,
1/2 cup: Chopped onions,
4 cup: Hot cooked, (without salt
2: 15 oz cans black beans,
-or margarine) rice,
Drained and rinsed,
Directions:
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., 4 1/2 starch, 3 1/2 lean meat
exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-07-95
Source from luhu.jp
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., 4 1/2 starch, 3 1/2 lean meat
exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-07-95
Source from luhu.jp