Bean Pork & Stew
Makes: 6 servings
3⁄4 pound boneless pork loin chops, cut into 1/2- to 3⁄4-inch cubes
Salt and pepper
4 teaspoons canola oil
1 yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon chopped garlic
1 teaspoon chili powder
2 cans (15 ounces each) black beans, drained and rinsed
1 tablespoon almond butter
2 cups lower-sodium chicken broth
Season pork lightly with salt and pepper. In a large nonstick Dutch oven, heat 2 teaspoons oil over medium-high heat. Add pork, cook for 2 to 3 minutes, or until opaque on all sides (but still a bit pink). Transfer to a plate.
Add remaining 2 teaspoons oil to pan along with onion and bell pepper and cook 5 minutes, or until they begin to soften. Add garlic and chili powder and cook for 30 seconds.
Add beans and broth and bring to a simmer. Cook for 10 minutes. Spoon a little hot broth into a bowl with the almond butter and stir to loosen, then stir almond mixture back into the stew. Using a potato masher, mash some of the black beans to thicken the stew. Return the pork (and any accumulated juices) to the pan and cook to heat through. Adjust chili powder to taste.