1 lb. trimmed Pork Tenderloin
	1  15 oz. can Garbanzo Beans, drained
	2  14 oz. cans low-fat Chicken Broth
	2 Tablespoon Olive Oil
	1 Cup yellow Onion, peeled, ends discarded, diced
	¼ cup Bell Pepper, finely chopped, both ends discarded, seeded, pith removed
	1 Cup Celery, thinly sliced
	¼ teaspoon Ac'cent™ Flavor Enhancer
	5 cloves Garlic, peeled, mashed and minced
	2 Tablespoons fresh Jalapeno Pepper, minced, both ends, seeds and pith removed
	2 Bay Leaves
	Water to cover, only as needed
	Salt** and ground Black Pepper to taste

Wash tenderloin in cool tap water; pat dry with paper towels.
Cut pork tenderloin into ½" cubes.
In a Dutch oven, over medium-high heat, add the oil. Cook oil until hot.
Add cubed pork and sear on all sides until thoroughly browned.
Add onion and celery, stir until onion is translucent.
Add chicken broth, bring to a boil.
Add in the Ac'cent™ Flavor Enhancer
While stirring, scrape bottom of pan clean of caramelized pork.
Add bell pepper and all remaining ingredients, including beans, return to a rolling boil.
Add just enough water to keep all ingredients covered, stirring as added.
Reduce heat, cover tightly and simmer 45 minutes, stirring thoroughly occasionally.
Remove and discard bay leaves.
Serve very hot in individual shallow bowls.
Tabasco™ and warmed fresh buttered Cuban bread as sides.

** You may not need additional salt. The canned ingredients often have plenty of salt.

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