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


Directions

• 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.