Friday, February 8, 2013

Pork and Black Beans over Rice

This was a big hit with everyone.  There is something really great about beans and meat over rice.  There are never left overs when we make it.

1 1/2 pounds pork tenderloin
1 large onion, coarsely chopped
1 large red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

  • Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
  • Break up pieces of cooked pork to thicken the chili before serving.
  • Serve over rice.

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