CARIBBEAN-STYLE PORK STEW

By Vanetta

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14 1/2-ounce can beef broth
• 1 3/4 cups water
• 12 ounces cooked lean pork, cut into bite-size strips
• 3 plantains, peeled and cubed
• 1/2 of a 16-ounce package (2 cups) frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)
• 1 cup chopped tomatoes
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 3 cups hot cooked brown rice
• Fresh pineapple slices (optional)

Preparation

Step 1

In a 4-quart Dutch oven combine black beans, broth, and water. Bring to boiling. Stir in meat, plantains, frozen vegetables, tomatoes, ginger, cumin, salt, and crushed red pepper. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until plantains are tender. Serve stew with rice. If desired, sprinkle with additional red pepper and garnish with pineapple slices. Makes 6 (1 1/3-cup) servings.