• Ingredients:
  • 1 tablespoons chili powder
  • 1 teaspoon dried thyme
  • ½ teaspoon ground allspice
  • 1 teaspoon coarse salt
  • ½ bunch fresh cilantro
  • 1 lime juiced
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 pound pork cutlets
  • 4 tablespoons olive oil, divided
  • 1 small onion, minced
  • 1 green bell pepper, diced
  • 3 tomatoes, diced
  • 1 16oz can red beans, rinsed
  • ½ cup vegetable broth
  • guacamole
  • sour cream
  • Cilantro
  • 1 lime, quartered

Give life a little spice with a new FunGuy recipe this week! 

A bowl of these healthy red beans, sautéed with tomatoes and bell peppers that have then been topped with crunchy diced lime pork and spicy FunGuy mushrooms are guaranteed to do the trick. If you’re worried about the heat level, don’t! This recipe is still mild while packing plenty of flavor. 

For even the most sensitive of taste buds, tame this dish with a dollop of sour cream and guacamole.

DIRECTIONS:

  1. Mix the chili powder, thyme, allspice, and salt into another bowl and mix well. Lay the cilantro on a cutting board and trim off the stems. Mince the stems and add it to the spice mixture, and roughly chop the leaves to set aside.
  2. Place the FunGuy mushrooms into one bowl and the pork cutlets into another. Add 1/3 of the spice mixture to each bowl, reserving the last 1/3 for the beans. Add the lime to the pork and massage it into the meat with your fingers, cover, and allow it to marinate at least 10 minutes. Toss the mushrooms with the spice so that they are evenly seasoned. 
  3. Heat half of the olive oil in a skillet over medium high heat. Add the onion to the pan and sauté for 2 minutes. Add half of the diced bell pepper to the pan and sauté 3-4 minutes or until soft. Stir in the tomatoes and cook another 2-3 minutes before adding the red beans to the pan. Pour in the vegetable broth and stir well. Bring the beans to a simmer, reduce the heat to medium and let cook for about 15 minutes, stirring occasionally,  or until the liquid has mostly been absorbed by the beans. Stir in half of the cilantro leaves with the beans, taste and season with salt if needed. Turn off the heat and cover to keep warm. 
  4. Heat half of the left over olive oil in a sauté pan over high heat. Lay the pork cutlets into the hot pan and let them brown before turning and cooking the other side. Transfer the cooked pork to a cutting board and dice into tiny cubes. Set aside while cooking the mushrooms. 
  5. Pour the rest of the olive oil into the sauté pan and add in the mushrooms. Sauté them until browned; about 5-6 minutes. Toss the cubed pork and the rest of the cilantro leaves into the pan and cook another 3-4 minutes. Turn off the heat. 
  6. Spoon the cooked beans into a bowl and top with the pork and mushroom mixture, a dollop of sour cream and guacamole, and add a squeeze of lime and cilantro. 

Have a Fun meal!