Mexican Black Beans with Pork
|Boneless pork loin||1 Pound, trimmed of any fat and cut into 1 inch cubes|
|Chili powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|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)|
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.