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2 15-oz cans black beans, rinsed and drained
4 slices bacon, chopped
2 garlic cloves, crushed
1 celery stalk, minced
1 red bell pepper, chopped
1 jalapeno chile, seeded & minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/2 teaspoon cayenne
In large skillet saute bacon; stir in garlic, celery, bell pepper, onion and jalapeno.
Cook, stirring, over medium heat for 10-12 minutes, until vegetables are tender.
Stir in remaining seasonings, cook and stir 1 minute; add beans and stir all together.
Heat beans through.
Adjust the heat of this side dish to suit your household's tastes.
Serve along with rice with Santa Fe Cured Pork Roast or Margarita Pork Kabobs.
Calories 111 calories; Protein 8 grams; Fat 2 grams; Sodium 660 milligrams; Cholesterol 5 milligrams; Saturated Fat 0 grams; Carbohydrates 22 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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