This recipe was created when I had a few ounces of ground pork and a few of ground beef left over from other recipes. I have found this creation tasty whether it has only ground pork or the combination of pork and beef.

3 servings: 261 mg. sodium per serving

4 ounces lean ground pork (or 2 ounces lean ground pork and 2 ounces lean ground beef)
1/2 cup chopped onion
1/4 cup chopped green onion
1 large clove garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon lemon pepper with garlic and onion *
1 (15 oz) can no salt added black beans, drained and rinsed
1/4 cup low sodium chicken broth

Prep. Instructions

1. Combine onion, green onion and garlic in a bowl.
2. Combine spices in a separate bowl.
3. If using both pork and beef, mix the two together well in a separate bowl.
4. Have all other ingredients on hand.

Cooking Instructions

1. Crumble pork (or pork/beef combination) in a 10 inch skillet. Add onion, green onions and garlic. Cook over medium-low heat, stirring often, until meat is lightly brown and is broken into small pieces.

2. Add spices; stir to combine. Cook 1 minute, stirring constantly.

3. Add beans. Stir to combine. Add chicken broth; stir to combine. Bring mixture to a boil; turn heat down and simmer, uncovered, until broth is absorbed into beans, about 10 minutes, stirring often. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds