Tomatoes, carrot juice, molasses, and ground ginger add up to an intriguing mixture of sweet, spicy, and pungent. This combination works especially well with the richness of pork and the creaminess of pinto beans.
2 teaspoons vegetable oil, such as olive or canola oil
1 large onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
½ pound pork tenderloin, cut into ½-inch chunks
1 can (14½ ounces) no-salt-added stewed tomatoes
¾ cup carrot juice
2 tablespoons light molasses
1 teaspoon ground ginger
½ teaspoon salt
1 can (19 ounces) pinto beans, rinsed and drained
1. In a large nonstick saucepan or Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, and garlic, and cook, stirring frequently, until the onion is golden brown, about 7 minutes.
2. Add the pork and cook until no longer pink, about 5 minutes.
3. Stir in the tomatoes, carrot juice, molasses, ginger, and salt, and bring to a boil. Add the beans, reduce to a simmer, cover, and cook 15 minutes.
4. Uncover and cook until the pork is tender, about 10 minutes. Makes 4 servings
Mexican Pork & Beans Substitute 4 sliced scallions for the onion. Omit the red bell pepper and use 1 green bell pepper and 1 pickled jalapeño pepper, diced, instead. Replace the pinto beans with black beans and add 1 cup of corn kernels when you add the beans.
Good source of: beta carotene, fiber, folate, potassium, selenium, thiamin, vitamin B6, vitamin C
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.