Tender Pork and Bean Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A bit of almonds inspire this Basque-like stew. Adapted from the American Diabetes Association by cutting added salt to take into account amount in conventional products to drop the sodium count to that in the original recipe. Pork tenderloin, unbleached white flour, salt, pepper, olive oil, onion, chicken broth, diced canned tomatoes, slivered almonds, chili powder, cayenne pepper, cinnamon, black beans cvt Ingredients:
18 ounces pork tenderloin, cut into 1-inch cubes, cooked per recipe, net from 1 1/2 lb fresh |
2 tbsp unbleached flour |
1/2 tsp salt |
1/2 tsp pepper |
1 tbsp olive oil |
1/2 cup chopped onion |
1 cup (low-fat, low-sodium) chicken broth |
1 cup diced canned tomatoes |
2 tbsp slivered almonds |
1 tsp chili powder |
1/4 tsp cayenne pepper |
1/2 tsp cinnamon |
15 ounces (canned) black beans, drained and rinsed |
Directions:
1. In a plastic bag, combine the flour, salt, and pepper with the pork cubes. Shake the bag well.
2. Heat the oil in a large stockpot over medium-high heat. Add the pork and brown on all sides for about 10 minutes.
3. Add the broth, tomatoes, almonds, and spices. Bring to a boil, lower the heat, and simmer for 30 minutes.
4. Add the beans and simmer for 10 more minutes.
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