This is one of my favorite sauces/side dishes to serve with a pork tenderloin. The beans, red peppers, onions and the added kick of Worcestershire sauce, Tabasco and Thai Chili Sauce make it a nutritional, high fiber side recipe. I also like to add 1 to 2 cups of cooked rice occasionally or throw in some fresh, chopped tomatoes.
- 1 tsp. olive oil
- 1 cup red bell pepper, diced
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 (15 oz.) can unsalted black beans, drained and rinsed (if salted)
- 1 to 1-1/2 cups low-sodium chicken broth
- 1 tbsp. Worcestershire sauce
- dash or two of Tabasco (hot sauce)
- 2-3 tsp. Thai Chili Sauce (optional)
- 1-2 cups cooked white rice (optional)
- fresh tomatoes, peeled, seeded and chopped (optional)
Heat the oil and saute the pepper and onion for about 10 to 15 minutes. Add the garlic and cook an additional minute. Stir in beans and cook for 5 to 10 minutes. Add the chicken broth, Worcestershire Sauce, Tabasco and Thai Chili Sauce and cook another 5 minutes or so. Cook until the sauce becomes thick and the liquid has been incorporated.
I like this sauce with a pork tenderloin; see Pork with a Soy Orange Sauce.