with garlic black beans and kale
Hands on time: 15 minutes // Time from start to finish: 20 minutes
(AND Diet, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet)
Ingredient List: Pork Loin, Canned Black Beans, Kale, Yellow Onion, Garlic, Olive Oil, Garlic Powder, Onion Powder, Chili con Carne, Cumin, Cilantro
Slice the pork loin into 1/4 in rounds, about 2oz apiece (mine came that way, courtesy of the manager’s special bin at the grocery store).
Rub the pork slices with garlic and onion powder, chili con carne, and a dash of salt.
Sear in a hot cast iron pan with a drizzle of olive oil on medium high heat–just a few minutes per side.
Meanwhile, dice 1/2 a yellow onion and a few cloves of garlic. Sauté the onion until translucent and fragrant.
Drain and rinse the black beans and add along with the minced garlic to the onions.
Season the beans with cumin and cilantro (dried or fresh) and simmer briefly.
Fold baby kale (or destemmed, sliced kale leaves) into the black beans and cook several minutes longer until the kale is tender.
Serve with cauliflower rice.
The Accidental Nutritionist 