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This is a satisfying meal.
With Love,
Catherine
xo
Ingredientes
- For the Beans:
- 29 oz. can of black beans â rinsed and drained
- 5 cloves of garlic â chopped
- 1 onion â sliced
- 2 vine ripe tomatoes â quartered and halved
- 1 jalapeño â chopped with seeds
- Dashes of ground cumin
- Dashes of paprika
- Dashes of chili powder
- Dashes of garlic powder
- Dashes of salt
- Dashes of black pepper
- Olive oil for drizzling
- ¼ cup vinegar
- 1 tablespoon of sugar
- ½ tsp. of salt
- 1 ½ cups of uncooked rice
- For the Pork:
- 4 lb. boneless pork loin
- Rub for the Pork:
- 1 tsp. of brown sugar
- 1 tsp. of salt
- 1 tsp. of ground coriander
- 1 tsp. of hot curry
- 1 tsp. of chili powder
- Drizzle of olive oil
Direcciones
- For the Beans:
- Heat a large frying pan with a drizzle of olive oil.
- Add the onion and jalapeño. Sauté until the onion is softened. Add the tomatoes and garlic and continue to sauté until the tomato softens. Add the beans and the spices to taste and toss. Add the rice.
- Combine the vinegar, sugar and salt and stir. Pour this over the rice and toss.
- For the Pork:
- Combine the spices with a drizzle of olive oil and rub all over the outside of the meat. Place covered in the refrigerator for at least one hour or up to overnight.
- Preheat Oven 325 degrees:
- Cook meat 25 - 30 minutes per pound or until juices run clear.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 7 servings | |
| Calories 798 | |
| Calories from Fat 96 | 12% |
| Total Fat 10.74g | 13% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.04g | |
| Cholesterol 137mg | 46% |
| Sodium 641mg | 27% |
| Potassium 2406mg | 69% |
| Total Carbs 99.33g | 26% |
| Dietary Fiber 16.5g | 55% |
| Sugars 5.15g | 3% |
| Protein 73.72g | 118% |
