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
	½ cup Bell Pepper, both ends discarded, seeded, pith removed and finely chopped
	1 Cup Celery, thinly sliced
	¼ teaspoon Ac'cent™ Flavor Enhancer
	5 cloves Garlic, peeled, mashed and minced
	2 Tablespoons fresh Jalapeno Pepper, stem ends, seeds and pith removed, minced
	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 add oil, and place over medium-high heat until oil is hot.
Add cubed pork and sear 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 broth often has plenty.

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