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Garlicky Red Beans and Pork

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Garlic lovers, this one's for you!


Makes 4 servings: 6 points per serving


1 tablespoon + 1 teaspoon olive or vegetable oil

10 ounces boneless pork loin, cut into 1 1/2" cubes

1/4 teaspoon freshly ground black pepper

1 cup chopped red onions

6 garlic cloves, minced

2 cups coarsely chopped tomatoes

6 ounces dried red kidney beans, soaked overnight, rinsed and drained*

1/4 cup drained canned mild or hot chopped green chile peppers

1/2 teaspoon ground cumin


In large saucepan, heat oil; add pork and black pepper. Cook over medium heat, stirring

frequently, 8-10 minutes, until pork is cooked through and lightly browned. Add onions and

garlic; cook, stirring frequently, 8 minutes longer, until onions are tender. Stir tomatoes, beans, chile peppers, cumin and 1/2 cup water into pork mixture; bring liquid to a boil. Reduce heat to low; cook, covered, 50-60 minutes, until beans are tender.


*I am not a big fan of canned kidney beans but dry taste better. You can subsitute any dry bean you like though.

EACH SERVING PROVIDES: 1 Fat, 1 3/4 Vegetables, 2 Proteins, 2 Breads


PER SERVING: 328 Calories, 9 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 185 mg Sodium, 35 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 102 mg Calcium


Recipe from Weight Watchers Slim Ways Mexican




original starting weight 270

returned to WW Oct. 12, 2005


Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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