Chili powder and coriander give this pork dish a south of the border feel. Serve over rice garnished with cilantro (definitely preferred) or parsley.

• 1 pound black beans, cooked, or 3 cans (15 ounces each) black beans, drained
• 1 pound boneless lean pork loin, cut in 1-inch cubes
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1 onion, chopped
• 1 clove garlic, minced
• 16 ounces stewed tomatoes, broken up
• black pepper, to taste
• 2 cups water

Brown the pork with the garlic and onion in a skillet. Place along with all the rest of the ingredients in a crockpot and cook on low for 9 hours.