This one-dish stews is best garnished with chopped pineapple, sliced green onions, and chopped fresh cilantro. Serve with hot sauce, if desired.
1 tablespoon olive oil
2 tablespoons fresh ginger, peeled and minced
4 cloves garlic, minced
1/4 teaspoon jalapeno pepper, minced
1 cup celery, chopped fine
1 cup green bell pepper, stemmed, seeded, and chopped fine
2 cups onion, chopped fine
1/2 pound pork loin, trimmed and cut into 1/2-inch pieces
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3 cans (16-ounce) Bush’s Best Dark Red Kidney Beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can fat-free chicken broth
1 cup frozen corn
1 pound sweet potato, peeled and cut into 1/2-inch cubes
salt and pepper to taste
1) Heat oil over medium heat in a large, nonstick stockpot. Add ginger, garlic, and jalapeno, and saute until soft, approximately 3 minutes. Add celery, green pepper, and onion, and cook until translucent, approximately 5 minutes. Remove from pot and set aside.
2) Season pork with cumin, salt, and pepper. Add to stockpot and brown on all sides, approximately 5 minutes. Return cooked vegetables to the pot and add kidney beans, tomatoes, broth, corn, and sweet potatoes. Bring to boil, reduce heat, cover, and simmer for 20 minutes, or until pork is tender and sweet potatoes are tender but still firm. Salt and pepper to taste. Makes 8 servings.
Nutritional Analysis per serving: 322 Calories; 16 percent fat (5.7 grams); 1.5 grams saturated fat; 26 percent protein; 58 percent carbohydrate; 15 grams fiber.
* Adapted from a recipe graciously provided by Bush’s Best Beans.