1 tablespoon canola oil
Reserved chopped onions from Cuban Chicken and Rice
1 teaspoon chopped garlic
1 teaspoon chile powder
2 (15-ounce) cans black beans, drained and rinsed
2 cups chicken broth
Reserved roasted pork from Cuban Sandwich, chopped
In a medium pot over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they begin to soften, about 5 minutes. Add the garlic and chile powder and cook for 1 minute. Add the beans and broth and bring to a simmer. Cook for 10 minutes. Add the pork and heat through.
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