Garlic lovers, this one's for you!

Makes 4 servings: 6 points per serving

1 tablespoon + 1 teaspoon olive or vegetable oil
10 ounces boneless pork loin, cut into 1 1/2" cubes
1/4 teaspoon freshly ground black pepper
1 cup chopped red onions
6 garlic cloves, minced
2 cups coarsely chopped tomatoes
6 ounces dried red kidney beans, soaked overnight, rinsed and drained*
1/4 cup drained canned mild or hot chopped green chile peppers
1/2 teaspoon ground cumin

In large saucepan, heat oil; add pork and black pepper. Cook over medium heat, stirring
frequently, 8-10 minutes, until pork is cooked through and lightly browned. Add onions and
garlic; cook, stirring frequently, 8 minutes longer, until onions are tender. Stir tomatoes, beans, chile peppers, cumin and 1/2 cup water into pork mixture; bring liquid to a boil. Reduce heat to low; cook, covered, 50-60 minutes, until beans are tender.

*I am not a big fan of canned kidney beans but dry taste better. You can subsitute any dry bean you like though.
EACH SERVING PROVIDES: 1 Fat, 1 3/4 Vegetables, 2 Proteins, 2 Breads

PER SERVING: 328 Calories, 9 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 185 mg Sodium, 35 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 102 mg Calcium

Recipe from Weight Watchers Slim Ways Mexican