Caribbean-Style Pork Stew

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can beef broth
• 1 34 cups water
• 12 ounces cooked lean boneless pork, cut into bite-size strips
• 3 plantains, peeled and cubed
• 1 cup chopped tomato
• 0.5 (16 ounce) packagefrozen pepper stir fry vegetables
• 1 tablespoon grated fresh ginger
• 14 teaspoon crushed red pepper flakes
• 14 teaspoon salt
• 3 cups hot cooked rice

1. In a Dutch oven combine the beans, broth and water; heat to boiling.
2. Add the pork, plantains, and tomatoes to the bean mixture.
3. Stir in the frozen vegetables, ginger, cumin, the 1/4 teaspoon red pepper, and the salt.
4. Return miture to boiling; reduce heat and simmer, covered, for 10 minutes or until plantains are tender.
5. Serve with hot rice.
6. If desired, sprinkle with additional crushed red pepper.

black beans, beef broth, water, pork, plantains, tomato, pepper, ginger, red pepper, salt, rice

Taken from www.food.com/recipe/caribbean-style-pork-stew-272505 (may not work)