Ingredients
- 1 cans 14 oz (398 ml) Bonduelle red kidney beans
- 1 tbsp (15 ml) olive oil
- 2 lb (900 g) pork tenderloin, cubed
- 1 onion, chopped
- 2 cloves garlic, chopped
- ½ c (125 ml) chorizo, sliced or chopped
- 1/2 tsp (2 ml) smoked paprika, mild or spicy
- Salt and freshly ground pepper
- 1 ½ tbsp (22 ml) butter
- 6 c (1.5 l) green cabbage, finely sliced
- 1/2 c (125 ml) orange juice
- Homemade salsa:
- 1/2 onion, chopped
- 1 c (250 ml) tomatoes, seeded and chopped
- 1/2 green pepper, chopped small
- 1/4 c (60 ml) freshly chopped parsley
-
1 tbsp (15 ml) lemon juice
Preparation
- Partager le chou dans les assiettes garnir du mijoté et garnir de salsa.
- Mash 1/2 c (125 ml) black beans with 1 c (250 ml) water. Set aside.
- In a large saucepan, heat oil over high heat and brown pork.
- Lower the heat to medium, add the onion, garlic and chorizo. Cook for 2 more minutes.
- Add whole and mashed black beans, smoked paprika and season. Cover and cook for 10 minutes.
- In the meantime, in a large frying pan, melt the butter over medium-high heat and cook the cabbage for 5 minutes . Add the orange juice and cook 5 more minutes stirring frequently.
- Divide the cabbage among the plates, top with stew and garnish with salsa.
Nutritional value (per serving):
- Calories: 416
- Proteins: 43 g
- Lipids: 15 g
- Glucides: 27 g
- Fibers: 6 g
- Sodium: 333 mg
