Southwest Pork And Black Beans

Southwest Pork And Black Beans

1 lb Pork tenderloin, trimmed of all visible fat and cut into 1" cubes
1/2 c Chopped onions
2 15 oz cans black beans, drained and rinsed
14 1/2 oz Can chicken broth
1/4 ts Cayenne pepper
1/4 c Chopped fresh cilantro
4 c Hot cooked (without salt or margarine) rice


Spray nonstick saucepan or dutch oven with nonstick spray and heat until hot. Add pork and onion; cook and stir 8-10 minutes or until pork is no longer pink. Add beans, broth, and cayenne; mix well. Bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until hot and flavors are blended. Stir in cilantro. Serve over rice.