Beef / Pork

Swangy Pork, bean and rice soup. is for Dinner.

Swangy Pork, bean and rice soup. takes 5 minutes to prepare.

Swangy Pork, bean and rice soup. takes 450 minutes to cook.

Swangy Pork, bean and rice soup. makes 4 servings.

The ingredients for Swangy Pork, bean and rice soup. are:

Pork Tenderloin, 1/2 piece
Chickpeas (garbanzo beans), 1 cup
Beans, white, 2 cup
Honey, 1 tbsp
Water, tap, 2 cup (8 fl oz)
Lemon Juice, 1/4 cup
Garlic, 1 tbsp
Pepper, black, 1 dash
Onion powder, 1/3 tsp
Allspice, 1/2 tsp
White Rice, long grain, 1 cup

Here is how you make Swangy Pork, bean and rice soup.:

Step 1.Spray pot with non-stick cooking spray.Place pork in bottom of pot.Score top of pork with a knife.Add 1st cup of water and 1/4 cup of lemon juice over pork.Season pork with onion powder, black pepper and Allspice.Drizzle 1 tbsp of honey over pork.Sprinkle minced garlic over honey'd pork.Cover and set on Low - let it go for a few hours (2-3).Step 2.Break up pork with a couple of forks until it is in medium size chunks (aprox. 1" square or so).Drain and add white beans over pork chunks; drain and Add garbanzo beans around the perimeter of the pot.Add 2nd cup of water.Cover again and keep on Low for remainder of cook time.Step 3.About an hour prior to meal time, add 1 cup whole grain white rice and stir until mixed.Cover and leave on Low until time to serve. You may need to stir semi-frequently to keep from sticking and to ensure maximum hydration of rice kernels.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user TIMANTEC.

The nutritional information for Swangy Pork, bean and rice soup. is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 386.0

• Total Fat: 4.7 g
• Cholesterol: 33.6 mg
• Sodium: 213.2 mg
• Total Carbs: 60.2 g
• Dietary Fiber: 10.3 g
• Protein: 26.3 g