Ingredients
1 – pound dried kidney beans, soaked overnight, drained
1 – pound pork tenderloin, cut into 1″ cubes
1 – Tablespoon butter
3 – Tablespoons olive oil
4 – cloves garlic, sliced
3 – yellow onions, peeled and chopped
1 – teaspoon whole cumin seeds
2 – jalapeno peppers, seeded and chopped
2 – Tablespoons chili powder
2 – cups water
4 – tomatoes, chopped
1 – green bell pepper, seeded and chopped
1 – red bell pepper, seeded and chopped
1 – Tablespoon Worcestershire sauce
1 – cup red wine
1/2 – teaspoon salt
Directions
1. In a large stockpot, cook beans as direction on package indicates.
2. Brown pork in frying pan with a olive oil. Remove to stockpot.
3. In pan, sauté garlic, onions, cumin seeds, jalapeno, green and red peppers until the onions are translucent or clear.
4. To the cooked bean pot, add sautéed items, water, Worcestershire sauce, red wine and salt.
