SOUP WEEK - POST #3 of 4: MY QUICK PORK AND BLACK BEANS “ASOPAITO”; is it a STEW OR SOUP?

No time to waste, I came home from running errands, and it was 7:00 PM. So, ever so calmly I walked into my pantry to figure out what to do. I saw black beans, Bingo! I just brought home pork tenderloin, therefore, I thought I only needed to think how to combine both. I was not in the mood for chili and furthermore, it was super cold outside. Hence, soup but it better be thick, and it was. smile. Done!
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $6.94 or $3.47 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
4 pork tenderloins (diced about 1” size) ($3.24)
1 tbsp. Angie’s Dried Seasoning (or the one of your choice) (see my links below) (.30)
2 tbsp. Angie’s Basting Oil (or the one of your choice) (.65)
2 tbsp. dried onions (.35)
1 can of Goya Black beans (rinsed and drained) ($1.00)
1 cup Chicken stock (.65)
2 dollops of Tzatziki sauce (.50)
¼ cup chopped scallions (.25)
 
Directions
Clean any fat, cubed, marinate with my seasoning and basting oil and sauté the pork.
Add the rinsed beans and dried onion.
Add the chicken stock.
Cook in med low until the sauce is reduced.
To serve, garnish your dish with chop scallions and dollops of Tzatziki.
Done.
 
My links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil