Black Beans with Pork

Balancing the need for healthy yet tasty meals with full-time work and other interests presents challenges to even the most committed cook. Tonight's slow cooker recipe will also be a warm, spicy and quick dinner for Monday and Tuesday in addition to a tonight's Sunday supper. This dish holds up well with flavors that meld yet remain strong.

Black Beans & Pork
1 1/2 lbs boneless pork loin, trimmed and cut into 1 inch cubes
1 teaspoon chili powder
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
1 onion, chopped
2 cans (15 oz) black beans, drained and rinsed
1 pint home canned tomatoes (or substitute 14.5 oz diced tomatoes)
1 small can diced jalapenos
1/4 cup chopped cilantro
3 cups cooked rice

In a slow cooker bowl, toss together pork, chili powder, coriander, salt and pepper. Stir in onion, beans, jalapenos and tomatoes. Cover and cook on high for 4 hours or on low for six hours.

Using a potato masher, mash beans slightly until mixture is thickened. Serve bean mixture over rice garnished with cilantro and yogurt or sour cream.

Serves 6.