Friday, June 17, 2011

Pork Loin & Black Beans

I think I've mentioned the fact that I could eat meals revolving around beans every week.  I especially love me some black beans.  I have a ton of different recipes that I mix and match, but this one was new from the Family Circle magazine.  It was good stuff.

On paper, the pork reminded me of a Cuban restaurant that I  love, so I decided to make a roasted beet salad similar to one I always order there.  The two things were delicious together.

Here's the recipe with my notes:

1 1/2 lbs boneless pork loin, trimmed and cut into 1/2 inch cubes
1 tsp chili powder
1 tsp ground coriander
1/4 tsp salt
1/4 tsp pepper
1 onion, chopped
2 cans (15-oz each) black beans, drained and rinsed
1 can (14.5-oz) diced tomatoes with green chilies
1/4 C chopped fresh cilantro
3 C cooked white rice (I used brown)
*I used more fresh cilantro, avocado and hot sauce for garnish.

In a slow cooker, toss together pork, chili powder, coriander, salt and pepper.  

 Stir in onion, beans, tomatoes and 1 1/4 C water.  

Cover and cook on high for 4 hours or on low for 6 hours.

Stir in cilantro. 

 Using a potato masher, mash beans slightly until mixture is thickened.  

Serve over rice.

Here's dinner in my bowl:

Good stuff.  I'll post the Beet Salad recipe as well, because it was deeeelicious.


  1. I bought a pork loin roast because there was an awesome sale. Then I had to figure out what to do with it. I noticed we had 2 cans of black beans, so I did a search and came here. I made it tonight and it was fantastic! Thanks!

    1. Hey Josh! Thank you so much for coming back and letting me know you liked it! I'm thinkin' it's about time I put it on our menu again. I do love me some black beans and rice. Thanks again, I really appreciate it!


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