1/2 lb dry black beans
3 T vegetable oil
4 large onions, sliced
4 med red bell peppers, sliced
1/2 T 1/2 tsp minced Garlic
1/4 tsp cracked black pepper
3 10-14 oz Whole Pork Tenderloins
3 granny smith apples, cored & sliced
2 T chopped cilantro
Place beans in three Quart saucepan; cover with cold water…soak over night and drain. Add 4 cups water. Bring to a boil. cover; reduce heat to low. Cook beans about one hour or until tender. Drain. Meanwhile in large frying pan, heat oil over medium high heat until hot. Add onions, peppers, thyme, cumin and paprika. Cook, stirring cooked veggies into beans. season to taste with salt and pepper. Keep warm. In small bowl, mix 2 T oil, thyme, garlic and cracked peppercorns. Spread on tenderloins. Cover; refrigerate. 4 hours to marinate heat oven to 425 degrees. Place tenderloins in roasting pan. Roast 27 to 29 minutes. Let stand ten minutes. Heat remaining one T oil in large frying pan; add apples slices. Cook til tender. Keep warm. Slice roast into 1/2 inch slices. Place slices on serving plates, alternating with apples. Stir cilantro and pan juices from roast into black bean mixture…serve with pork and apples.