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Spicy Black Bean And Pork Stew- Part 1

beans & legumes, main dishes, soups & stews

4 Cups water
1/2 Cup dried black beans
-- (about 4 ounces)
2 ancho chilies
3/4 Pound lean pork boneless shoulder
1 1/2 Cups chopped seeded peeled
tomatoes (about 2 large)
1/2 Cup chopped onion (about 1 medium)
1/2 Cup dry red wine
1 Tablespoon chopped fresh or
1 Teaspoon dried sage
1 Tablespoon chopped fresh or
1 Teaspoon dried marjoram
1/2 Teaspoon salt
1/2 Teaspoon ground cumin
1/4 Teaspoon ground cinnamon
1 Clove garlic; finely chopped
2 Cups --
1 1 Inch cubes pared butternut

Heat water, beans and chilies to boiling in Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Remove chilies; reserve. Heat beans to boiling; reduce heat. Simmer covered for 1 hour. Seed and coarsely chop chilies. Trim fat from pork shoulder. Cut pork into 1-inch cubes. Stir pork, chilies and remaining ingredients except squash, bell pepper and cilantro into beans. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in squash. Cover and simmer 30 minutes, stirring occasionally, until squash is tender. Stir in bell pepper and cilantro. Cover and simmer about 5 minutes or until bell pepper is crisp-tender. 4 SERVINGS (ABOUT 1-1/3 CUPS EACH).

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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