Leftover Tuesdays #2

David at Cooking Chat started a wonderful event called ‘Leftover Tuesdays’ and Rachel is hosting the second one. I can’t wait to see what everyone cooked up!

I make pork loin about every other week and it’s a good source for leftovers. Sometimes I shred it for BBQ sandwiches or add green chile sauce for burritos, for example. This week I was intending to make a garlic filled Twice Cooked Pork, but plans often go astray. Instead, I made another fairly common meal for our house that I, ever so creatively, call ‘Meat, Beans and Rice’.

There are a number of different permutations of this — ground beef, chicken, or pork for the meat, for example — but it typically has kidney beans, onions and tomatoes in it and corn makes a frequent appearance. Here’s this week’s method:

Three slices of cooked pork loin, torn into small chunks

1 can green enchilada sauce

1 (15 oz) can kidney beans

1 (15 oz) can corn

1 (15 oz) can diced tomatoes

3 green onions (b/c I didn’t have any yellow ones but had these on hand)

cumin

oregano

2 cloves garlic, crushed

I put the pork in a pan and covered it with the green enchilada sauce and let it simmer for a few minutes before adding the beans and corn. I let that simmer a few more minutes before adding the tomatoes and seasonings and then let it simmer until the rice was done. I also made some guacamole to go with it. The Husband had a little sour cream and cheese on top of his.