Caribbean Ginger Bean and Pork Stew

• 12 -16 ounces pork loin, cubed
• 12 cup chicken broth
• 12 cup orange juice
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 teaspoons minced garlic
• 2 teaspoons minced jalapeno chili
• 1 tablespoon chopped fresh ginger
• 12 teaspoon dried thyme
• 34 cup cut okra (fresh or frozen)
• 13 cup jalapeno chili jelly or 13 cup orange marmalade
• 1 (11 ounce) can mandarin orange segments, drained
• salt and pepper
• 3 cups cooked rice

1. Combine all ingredients except okra, chili jelly, orange segments, salt and pepper and rice in slow cooker; cover and cook on low for 6-8 hours, adding okra and jelly during last 30 minutes.
2. Stir in orange segments and season to taste with salt and pepper.
3. Serve over rice.

pork loin, chicken broth, orange juice, black beans, blackeyed peas, onion, red bell pepper, garlic, jalapeno chili, fresh ginger, thyme, okra, jalapeno chili jelly, orange segments, salt, rice

Taken from www.food.com/recipe/caribbean-ginger-bean-and-pork-stew-458754 (may not work)