• 1 recipe of Pork with Chiles and Lime
  • 1 15 oz can low sodium black beans, drained
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 1/2 cup Monterey Jack cheese, shredded
Grease or apply cooking spray to baking dish. Combine cooked pork mixture with black beans and spread in baking dish.

Preheat oven to 350 degrees.

Meanwhile, in medium saucepan, bring water and salt to a boil over high heat. Gradually whisk in yellow cornmeal. Reduce heat to low and let cook, whisking often, for 5 minutes, until very thick.

Pour over pork and bean mixture. Top with shredded Monterey Jack cheese, bake until topping is set and cheese is melted, about 30 minutes. Let stand 5 minutes and serve.

8 servings

Note: If you have the time, cool and then refrigerate the stew for at least 2 hours or overnight. Scrape off and discard any fat from the sauce surface.
This comes together easily if you make the Pork with Chiles and Lime the day ahead. A fresh green salad topped with vinaigrette, red onions and roasted beets is a good side dish for this hearty one-dish casserole.

Calories: 180 calories

Protein: 17 grams

Fat: 10 grams

Sodium: 610 milligrams

Cholesterol: 55 milligrams

Saturated Fat: 2.5 grams

Carbohydrates: 4 grams

Fiber: 1 grams