Pork and Beans, Cuban Style
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 303.4
- Total Fat: 5.3 g
- Cholesterol: 25.1 mg
- Sodium: 275.5 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 8.7 g
- Protein: 18.2 g
View full nutritional breakdown of Pork and Beans, Cuban Style calories by ingredient
Number of Servings: 6
Ingredients
-
6 oz Pork Tenderloin, cut into thin strips
1 tbsp Brown Sugar
1 tsp salt
3 slices Bacon, cut into 1/2 pieces
1 Onion chopped
2-3 tsp cumin to taste
2 Carrots, diced
1 can (15 oz) Tomatoes, diced, drained juice reserved
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) Sweet Corn, drained
1/4 cup Rum
1 tbsp Pepper Jam
Directions
Toss the pork with the brown sugar and salt and set aside.
Saute half the bacon in a saute pan until crisp over medium high heat. Remove bacon while retaining the rendered oil in the pan. Remove from pan and set aside in a clean bowl.
Cook the pork in the same pan as the bacon, in the retained oil until browned. Remove from pan and set aside in a clean bowl.
Cook the remaining raw bacon until crisp. Remove from pan and set aside in a clean bowl. Retain rendered oil.
Saute onion in bacon oil until translucent.
Add cumin, saute until fragrant (~30 seconds).
Add carrots. Saute until the carrots are just beginning to get tender.
Add tomatoes and cook for 2-3 minutes.
Add beans and corn. Saute briefly (1-2 minutes).
Add rum and scrape brown bits from the bottom of the pan.
Add reserved tomato juice.
Simmer for about 5 minutes.
Serve over rice.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LEATHERMARTINI.
Saute half the bacon in a saute pan until crisp over medium high heat. Remove bacon while retaining the rendered oil in the pan. Remove from pan and set aside in a clean bowl.
Cook the pork in the same pan as the bacon, in the retained oil until browned. Remove from pan and set aside in a clean bowl.
Cook the remaining raw bacon until crisp. Remove from pan and set aside in a clean bowl. Retain rendered oil.
Saute onion in bacon oil until translucent.
Add cumin, saute until fragrant (~30 seconds).
Add carrots. Saute until the carrots are just beginning to get tender.
Add tomatoes and cook for 2-3 minutes.
Add beans and corn. Saute briefly (1-2 minutes).
Add rum and scrape brown bits from the bottom of the pan.
Add reserved tomato juice.
Simmer for about 5 minutes.
Serve over rice.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LEATHERMARTINI.