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Mexican Black Beans With Pork

This bean and pork stew is made with canned black beans, allowing you to skip the presoaking and cooking stages. It makes a great, simple meal when served with salad and focaccia or oversized flower tortillas with butter.
Ingredients
  Boneless pork loin 1 Pound, trimmed of any fat and cut into 1 inch cubes
  Chili powder 1 Teaspoon
  Ground coriander 1 Teaspoon
  Salt To Taste
  Yellow onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Canned black beans 15 Ounce, rinsed and drained
  Canned stewed tomatoes 16 Ounce, coarsely chopped, with their juice
  Water 2 Cup (32 tbs)
  Freshly ground black pepper To Taste
  Hot cooked white rice 2 Cup (32 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
Directions

1. Toss the pork with chili powder, coriander, and salt until coated evenly. Heat a large ungreased skillet over medium-high heat, then lightly brown the pork with the onion and garlic, stirring.
2. Transfer the pork mixture to the slow cooker, stir in the beans, tomatoes with their juice, and water, season with pepper, cover, and cook on LOW for 8 to 9 hours.
3. Serve the beans and pork ladled over steamed white rice and garnished with cilantro.

Cooker: Medium or large round
Setting and cook time: LOW for 8 to 9 hours

This recipe has been excerpted from Not Your Mother’s Slow Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at www.notyourmotherscookbook.com.

Recipe Summary

Cuisine: 
Mexican
Servings: 
4

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