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Pork, Black Bean and Sweet Potato Stew

1/2 cup chopped onion
6 large cloves garlic, cut in halves
1 tablespoon olive oil
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
2 cans (15 ounces each) Great Northern or Navy beans or 3 cups cooked dry-packaged Great Northern or Navy beans, rinsed, drained
4 cups reduced-sodium vegetable broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen spinach
3 to 4 tablespoons basil pesto
1/4 cup roasted red bell pepper
Parmesan cheese curls, as garnish

1. Cover beans with 2 inches water in large saucepan and heat to boiling; let boil, uncovered, 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse.
2. Cut pork roast into 6 slices, 1 1/2 to 2 inches 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.
3. 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 to 3 minutes. Immediately cool cooker under cold water and open lid.

Makes 6 servings (about 1 cup each).

TIP: If using canned beans, omit Step 1 of recipe.

Nutrient Information Per serving: Calories 417; Fat 9g; % Calories from Fat 20; Calcium 100mg; Carbohydrate 58g; Folate 176mcg; Sodium 79mg; Protein 26g; Dietary Fiber 7g; Cholesterol 49mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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