Caribbean Style Pork Stew
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 boneless pork, cut into bite-size strips
3 plantains, peeled and cubed
1 cup chopped tomato
1 (16 ounce) package frozen pepper stir fry vegetables (or 2 cups yellow, green, and red bell peppers and onion)
1 tablespoon grated fresh ginger
1⁄4 teaspoon crushed red pepper flakes
1⁄4 teaspoon salt
3 cups hot cooked rice
Directions
In a Dutch oven combine the beans, broth and water; heat to boiling.
Add the pork, plantains, and tomatoes to the bean mixture.
Stir in the frozen vegetables, ginger, cumin, the 1/4 teaspoon red pepper, and the salt.
Return mixture to boiling; reduce heat and simmer, covered, for 10 minutes or until plantains are tender.
Serve with hot rice.
If desired, sprinkle with additional crushed red pepper.
