1 T. + 1 tsp. olive or vegetable oil
10 ounces boneless pork loin, cut into 1 1/2″ cubes
1/4 tsp. freshly ground black pepper
1 C. chopped red onions
6 garlic cloves, minced
2 C. coarsely chopped tomatoes
6 ounces dried red kidney beans, soaked overnight, rinsed and drained
1/4 C. drained canned mild or hot chopped green chile peppers
1/2 tsp. ground cumin

In large saucepan, heat oil; add pork and black pepper. Cook over medium heat, stirring frequently, 8-10 minutes, until pork is cooked through and lightly
browned. Add onions and garlic; cook, stirring frequently, 8 minutes longer, until onions are tender. Stir tomatoes, beans, chile peppers, cumin and 1/2 C. water into pork mixture; bring liquid to a boil. Reduce heat to low; cook, covered, 50-60 minutes, until beans are tender.

Yield: 4 servings
Calories: 328
Fat: 9g
Fiber: 6g