Bubbling beans are homey and nutritious The traditional fat and molasses are unnecessary


November 03, 1993|By Rita Calvert | Rita Calvert,Contributing Writer

Nothing smells as homely enticing as a big pot of bubbling beans, and fortunately beans are a basic building block of the revised food pyramid. We get lots of nutrition from them without the saturated fat. This recipe shows you how to throw the entire meal together in less than 30 minutes.

Salt pork has been eliminated in this version but lean cubes of pork stew meat add just as much character. Instead of heavy molasses, a small amount of orange marmalade gives a sweet character to the otherwise savory dish.

Complement the beans with ready-made oven-warmed corn (P bread, a worldwide favorite. For dessert, serve fall fruits such as pears, apples, oranges, grapes and figs. If time permits, slice them and arrange attractively on a platter. If time doesn't allow, -- pass a heaping bowl of whole fruits around the table.

Items you should have as staples are: olive oil, 1 bell pepper (red or green), orange marmalade, apple cider vinegar, cumin, salt and pepper.

Your 10-item-or-less shopping list: 8 ounces lean pork stew meat, 1 pound mushrooms, 1 (28-ounce) can peeled tomatoes, 1 (16-ounce) can pinto or kidney beans, 1 (16-ounce) can chickpeas, bakery corn bread, assorted fall fruits.

Camp town beans

with pork

Serves 4

8 ounces lean pork stew meat, cut into 1/2 -inch cubes

1 tablespoon olive oil

1 large red or green bell pepper, diced

1 pound mushrooms, thickly sliced

1 16-ounce can peeled tomatoes

1 16-ounce can pork or kidney beans, drained

1 16-ounce can chickpeas, drained

1/3 cup orange marmalade

1 tablespoon apple cider vinegar

1/2 teaspoon cumin

salt and pepper to taste

In a large pot, heat olive oil over medium heat. Add pork and sear on each side until brown. Add pepper and mushrooms and saute until softened, about 6 minutes. Add remaining ingredients and cook, stirring occasionally until all are hot. Serve immediately.

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