• 1-1/2 lbs. boneless lean pork loin, fat trimmed
• 1 large onion, sliced
• 2 tsp. garlic, crushed
• 1 Tbs. olive oil
• 1 lb. canned black beans, or canned blackeyes, drained and rinsed
• 3/4 cup orange juice
• 1/2 cup light brown sugar, packed
• 2 Tbs. Dijon mustard
• 3 small sweet potatoes, peeled and cut into 1-1/2 inch pieces

Cut pork roast into slices 1-1/2 inch-2 inch thick; cut slices into halves. Sauté pork, onion, and garlic in oil in pressure cooker over medium heat until browned, about 10 minutes. Stir in beans and remaining ingredients, except sweet potatoes.

Close and seal lid; cook 12 minutes at 15 pounds pressure, according to manufacturer’s directions. Immediately cool cooker under cold water and open lid. Add sweet potatoes to pressure cooker. Close and seal lid; cook at 15 pounds pressure until sweet potatoes are tender, 2-3 minutes. Immediately cool cooker under cold water and open lid.

Courtesy: American Dry Bean Board

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 411, fat 8.7g, 19% calories from fat, cholesterol 71mg, protein 31.4g, carbohydrates 51.6g, fiber 7.6g, sugar 29.2g, sodium 229mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.2, Bread: 1.6, Lean meat: 0.0, Fat: 1.3, Sugar: 0.9, Very lean meat protein: 3.4

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