The flavors of the Southwest peppers, tomatoes, cumin combine with pork and white beans to make a meal in minutes. Don’t forget the bread you’ll want to wipe your bowl clean.
- Yield: 4 Servings
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons ground cumin
- ¾ pound pork tenderloin, cut into ¼ by 1-inch strips
- Salt and freshly ground black pepper
- 1 onion, halved lengthwise and slivered
- 1 large green bell pepper, julienned
- 1 large red bell pepper, julienned
- 1 medium-sized zucchini, julienned
- 3 garlic cloves
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with juice
- 1 can (4 ounces) chopped green chiles, drained
- ¼ cup chopped fresh cilantro or parsley
- 2 scallions (white and tender green parts), chopped
How to Make It
- Heat the oil with the cumin over medium-high heat in a large skillet. Add the pork, sprinkle with salt and pepper, and sauté for 3 to 4 minutes, until the pork is browned.
- Add the onion and bell peppers and sauté for 2 minutes. Add the zucchini and garlic and sauté for 1 minute. Add the beans, tomatoes, and chiles. Reduce the heat and simmer for 5 minutes.
- Taste and add more salt and pepper, if desired. Stir in the cilantro and scallions. Serve at once.