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  • 650 Ratings

The Good News Black beans are rich in cholesterol-lowering fiber and loaded with protein, as is pork tenderloin, a very lean cut. Chef Nichole Birdsall uses chiles from her garden to give the beans a spicy kick. More Taco Recipes

Nichole Birdsall
April 2007

Gallery

© Marcus Nilsson

Recipe Summary

active:
50 mins
total:
3 hrs
Yield:
4
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Ingredients

Beans
Pork

Directions

Instructions Checklist
  • In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.

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  • In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.

  • Preheat the oven to 300°. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.

  • Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.

Notes

One Serving 500 cal, 10 gm fat, 2.5 gm sat fat, 61 gm carb, 19.5 gm fiber.

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