PORK, BEANS AND VEGETABLE STEW

Prep Time – 10 minutes

Cooking time – 10 minutes

Yields – 8 as starters

¼ cup olive oil

2 pounds pork tenderloin, diced small

Salt and pepper

4 roma tomatoes, diced

1 large carrots, diced small

1 can corn, drained

½ cup tomato paste

1 teaspoon of the following – dried oregano, garlic powder, paprika, dried thyme, onion powder

2 to 3 teaspoons cumin

3 tablespoons low sodium soy

2 quarts low sodium vegetable broth

1 can pinto beans, drained (can use black beans or chickpeas)

1 medium size zucchini, diced

1 cup chopped cilantro

Juice of 1 lime

In a medium stock pot, heat oil over medium to high heat. Add pork cubes and cook until it browns @ 4 minutes, stirring occasionally. Season it with salt and pepper. Remove from the pan and set aside. Add carrots, corn, tomatoes, tomato paste, dried herbs and spices, cumin and cook for another minute. Add the soy, broth and beans, cover and bring to boil about 3 minutes until beans are softer and liquid thickens. Add pork cubes back and zucchini and cook for another minute (boiling). Turn off stove, season with salt and pepper if needed, add cilantro and lime juice. Serve immediately.