BOOKS & SPOONS RECIPE FOR AUTUMN PORK WITH BEANS AND VEGGIES

Pork goes well with sweet potatoes. Sweet potatoes go well with kidney beans. Kidney beans go well with peppers. Peppers goes well with salsa. Beans go well with pork. Salsa goes well with pork... 
Someone asked me how is my thought process as I am cooking or planning a meal. Well, it is like a puzzle where I start to pair ingredients with each other and see how the beautiful picture forms and different tastes are playing harmony with each other. 
This post is not what I had scheduled for today, but I am breaking the lineup, and taking a little sideroad this week. This meal so delicious, and one of those meals that the leftovers are just about better than the first time serving because the flavors had time to infuse and intensify. It is a simple dish, ready in 30 minutes, and had some seriously layered flavors there. 

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First I hit the slices of spiced up pork file in a very hot pan, searing them on both sides. I had dusted the pork slices with chilli powder, salt, and a generous amount of freshly ground black pepper. 
I sautéed some sweet mini peppers with spring onion in the pan with the pork and added a cup of hot salsa I had ready-made previously and was left over. To that, I added some thinly sliced carrots, sliced sweet potatoes, and two cups of rinsed, hydrated kidney beans. When everything was in the pan, I poured vegetable stock so that it just about covered the goods in the pan, and then let it slowly low simmer on the stovetop until the veggies were done and tender. At the end, I added some thinly sliced apples to the pan, and let them get a bit soft while setting the table and getting ready to enjoy the meal.
That's it. You can serve this as a soup, and cut all the sweet potato into small cubes, and use small cut pieces of pork, or you can serve it as the cooking broth is the sauce and drizzle it on top of the food. It is tasty either way, with a nice heat coming from the salsa and the chilli powdered pork. 
I hope you all have a great weekend, I will be back to the regular-scheduled program next week. 
Till next time
~ Cheers!

AUTUMN PORK WITH BEANS AND VEGGIES

• 4 slices of pork file
  
• 4 sweet mini peppers, thinly sliced / 2 bell peppers if not available
  
• 3 spring onion, cut small
  
• 1 cup of hot salsa
  
• 1 tetra kidney beans, rinsed
  
• 3 carrots, peeled, thinly sliced (cooks faster when thin)
  
• 2 sweet potatoes, peeled, sliced
  
• 1 sour apple, thinly sliced
  
• 1 liter / 1 quart vegetable stock, or as needed
  
• chili powder
  
• salt
  
• pepper
  

1. Sear the spiced pork on a very hot pan. Use a drop of olive oil if needed
2. Add sliced peppers, onion, and salsa and sauté the ingredients for 2 minutes
3. Add the slices of carrots, sweet potatoes, and beans and pour the vegetable stock over the ingredient so that they are just covered. 
4. Low simmer until the vegetables are tender and ready to eat, about 20 minutes (if thinly sliced)
5. Add the thin slices of apples and let them simmer while setting the table.
6. Serve with some freshly cut parsley, if wanted.