Spicy Black Bean And Pork Stew- Part 1
4 Cups water
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).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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