1 pound sweet potatos, about 2 medium potatoes
2 tablespoons olive oil
2 tablespoons minced ginger
3 garlic cloves, minced
¼ jalapeno, minced
2 stalks celery, diced
1 green bell pepper, diced
1 small onion, diced
1 pound pork loin, trimmed and cut in 1/2" pieces
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
3 cans (16 ounces) BUSH'S BEST Dark Red Kidney Beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) chicken broth
Prick the sweet potatoes with a fork and microwave on high for 6 – 8 minutes until tender. Set aside. When cool enough to handle, peel and cut into ½-inch dice.
Heat the olive oil in a large stock pot. Add the ginger, garlic and Jalapeño and sauté until soft. About 2 minutes.
Add the celery, green pepper and onion and cook until translucent, about 5 minutes.
Season the pork with cumin, salt and black pepper. Push the vegetables to one side of the stock pot and add the pork, browning on all sides.
Add BUSH”S BEST Dark Red Kidney Beans, tomatoes, broth and sweet potatoes and bring to a boil. Reduce the heat and simmer for 25 – 30 minutes, or until the pork is tender. Taste and adjust seasonings.
Serve with pineapple cilantro relish and hot sauce, if desired.
|
 |
