Wednesday, May 6, 2015

Pinto Beans and Pork Over Rice

  1 lb dry pinto beans, soaked and cooked
12 - 16 ounce pork tenderloin, 
4 Tablespoons butter
1 large onion, chopped
3 stalks celery, chopped
2 carrots, grated
1 cup whole corn
2 teaspoons garlic powder
Salt and pepper to taste
Grated cheese, optional

Heat four tablespoons butter in large skillet. Add chopped vegetables and cook several minutes until the are slightly tender. Add cubed pork, and cook until well browned. 

To the soaked, cooked beans add the corn, garlic powder, salt, pepper and meat and vegetable mixture. Add water if needed. 

Bring to a boil, then reduce heat and cook for 20+30 minutes. 

Add grated cheese or sprinkle over top when serving if desired.

Serve over hot cooked rice.

THURSDAY - Create it Thursday, Think Tank Thursday

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