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Creole Pork with Red Beans

Creole Pork with Red Beans
Total Time:
about 3 hours
Active Time:
10 minutes


1/2 fresh jalapeño pepper, finely chopped
2 (15.5-oz) cans red beans, drained
2 cups unsalted chicken stock (or broth)
8 oz trinity mix (fresh diced onions, bell peppers, and celery)
1 1/2 lb Boneless Country-Style Pork Ribs
2 teaspoons creole seasoning
1 (15-oz) Bakery cornbread (optional)


  1. Place jalapeño, beans, stock, and trinity mix in slow cooker. Cut ribs into bite-size pieces and coat with seasoning (wash hands); stir into bean mixture and cover.
  2. Cook on HIGH 2–3 hours (or LOW 4–6 hours) and until pork is 185°F for the most tender results. Serve pork and beans with cornbread (if desired).

Other Preparation Methods

  • Grill: Preheat grill. Coat 1 1/2 lb ribs with 2 teaspoons barbecue seasoning (wash hands). Grill 7–8 minutes on each side until tender and 145°F. Slice thinly; serve with barbecue sauce.
  • Sauté: Preheat large sauté pan on medium-high 2–3 minutes. Slice 1 lb ribs thinly; season with 1/2 teaspoon salt (wash hands). Place 2 tablespoons oil in pan and add pork; cook and stir 2–3 minutes or until browned. Stir in 16 oz sliced mushrooms and 15 oz Alfredo sauce; cover and simmer 8–10 minutes until pork is tender and 145°F.

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Nutritional Information

Amount per 1/6 recipe serving: Calories 290, Total Fat 13.00g, Sat Fat 4.50g, Trans Fat 0.00g, Chol 75mg, Sodium 570mg, Total Carb 18g, Fiber 5.00g, Sugars 3g, Protein 26g, Calc 6%, Vit A 10%, Vit C 20%, Iron 10%

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