By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 8×12 pan

Ingredients:

• 2 tablespoons oil
• 1 medium onion, chopped
• 1 lb. Pociono carnitas
• 1 can precooked red beans
• 2 cans diced tomatoes
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 2 tablespoon pepper
• 2 cups precooked pasta
• 4 cups premixed milk solution

Directions:

• Heat the oil, and sauté the onions until translucent.
• Add the Pociono carnitas, beans, and diced tomatoes, and heat thoroughly.
• Season with onion powder, garlic powder, salt, and pepper.
• Add pasta and milk solution, and cook until reduced and slightly thickened.
• Serve hot.