Pork and Bean Casserole
pounds boneless pork shoulder roast, trimmed of fat
tablespoon cooking oil
15 ounce can black beans or pinto beans, rinsed and drained
10 3/4 ounce can condensed cream of chicken soup
4 ounce can diced green chili peppers, drained
cup quick-cooking brown rice
teaspoon ground cumin
- Cut pork into bite-size strips. In a large skillet stir-fry pork, half at a time, in hot oil until done. Drain. Return all meat to skillet. Stir in remaining ingredients except cheese. Heat and stir just until bubbly; pour into a 2-quart casserole.
- Bake, uncovered, in a 375 degree F oven for 25 minutes or until rice is tender. Sprinkle with cheese. Bake 3 to 4 minutes more or until cheese is melted. Makes 6 main-dish servings.
Nutrition Facts(Pork and Bean Casserole)
- Per serving:
- 327 kcal cal.,
- 16 g fat
- (6 g sat. fat,
- 64 mg chol.,
- 1022 mg sodium,
- 27 g carb.,
- 5 g fiber,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet