BUSHS® Santa Fe Pinto Beans with Pork Kebobs Recipe

BUSHS® Santa Fe Pinto Beans with Pork Kebobs Recipe

  • 1 pound pork tenderloin, trimmed of fat
  • 1 medium green pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 (14.5 ounce) can chicken broth
  • 1/2 teaspoon ground cumin
  • 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
  • 1 (16 ounce) can BUSH'S® Pinto Beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (10 ounce) package frozen corn, thawed
  • 1 tablespoon red wine vinegar
  1. Slice pork into one-inch cubes, place 4-5 cubes on skewers and grill until pork is cooked to an internal temperature of 170 degrees F.
  2. In a large skillet, saute the green pepper, onion, and garlic in oil for 3 minutes. Stir in the broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add black beans, pinto beans, tomatoes, corn and vinegar. Heat thoroughly. Serve with grilled pork tenderloin kebobs.
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