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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 241.3
  • Total Fat: 5.0 g
  • Cholesterol: 44.8 mg
  • Sodium: 769.9 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 23.1 g

View full nutritional breakdown of Vos a nar ken kalye makhn, kenen tsen khakhomin nit farrikhtn. calories by ingredient
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Vos a nar ken kalye makhn, kenen tsen khakhomin nit farrikhtn.

Submitted by: TIMANTEC

Introduction

What a fool can spoil, ten wise men cannot repair (Vos a nar ken kalye makhn, kenen tsen khakhomin nit farrikhtn.)

Slow cooker spicy pork with beans and rice
What a fool can spoil, ten wise men cannot repair (Vos a nar ken kalye makhn, kenen tsen khakhomin nit farrikhtn.)

Slow cooker spicy pork with beans and rice

Number of Servings: 6

Ingredients

    ***Coke Cola, apx 10 oz - For marinade purposes overnight, not included in calorie/nutrition information as it was drained prior to any cooking being done.

    Pork Tenderloin, 1 piece
    Garlic, 1 tbsp
    Kikkoman Teriyaki Sauce & Marinade, 1/3 cup
    Water, tap, 1 cup (8 fl oz)
    Beans, red kidney, 1 cup
    Beans, black, 1 cup
    Pepper, black, 1 dash
    Onion powder, .2 tsp
    Diced Chilies, 4 serving (1 small can)
    White Rice, long grain, 1 cup

Directions

The night before I will take out the meat to thaw for the next day's meal. This time 'round I opted to use up some Coke Cola we had (half a 20 oz bottle) and added it to the zip lock bag containing the pork. I let that go overnight and just before getting the meat ready to cook with everything else, I drained the bag as I did not want to use the now contaminated Coke after the little bit of blood from the thawed meat would have mixed with it.

In a pre-sprayed (non-stick spray) crock pot I place the pork in the center; any fat it might have is left on top/face up. I then cut a channel down the center of the pork - into which I push the minced garlic, pour the Teriyaki sauce in without washing out the garlic from the channel. I add the seasonings and the water next - the water poured around the meat & not over it. I then add the diced chilies over the garlic and spreading the excess over the meat as a kind of paste. The kidney beans go in next (rinsed) around the meat, submerged in water. I then drain the black beans and add them over everything; allowing the black bean juices remaining in/amongst the beans to drip in for added flavoring.

Cover and set on Low for about 6 hours. Some time prior to serving, go ahead and make your rice in a pot or rice cooker - however you have available or is your preference. You can serve the dish together either by slicing up the pork and plating it next to the beans and rice or you can mix it all up together prior to serving.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user TIMANTEC.






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