Creole Pork Stew

3 to 3 1/2 pounds boneless pork loin roast
3 teaspoons Paul Prudhomme's Pork and Veal Magic
    or Creole seasoning, divided
2 tablespoons olive oil
5 tablespoons butter
2 medium onions, chopped
2 medium green bell peppers, chopped
5 celery stalks, chopped
5 garlic cloves, crushed
1/2 teaspoon thyme leaves
1/2 teaspoon oregano leaves
1/4 teaspoon black pepper
1/2 cup red wine
1 (28 ounce) can whole tomatoes with juices; stem end removed, chopped
1 (28 ounce) can crushed tomatoes
1 tablespoon Louisiana hot sauce
1/4 to 1/2 teaspoon salt
1 (15 ounce) can red kidney beans, drained

Trim excess fat from roast and cut into 1- to 2-inch cubes. Season pork with 2 teaspoons of the seasoning.

Heat the olive oil over medium high heat in a heavy, 5-quart Dutch oven. Working in batches, add half the pork and brown for 5 minutes, stirring often. Using a slotted spoon, remove pork to bowl and cook remaining pork. Remove to bowl.

In same pot, melt butter over medium heat. Add onions, green pepper and celery and cook for 10 minutes until vegetables soften. Add garlic, remaining 1 teaspoon of seasoning, the black pepper, thyme and oregano. Stir and cook for 2 minutes to blend. Add wine, stir and cook for 2 minutes. Add tomatoes with juices and crushed tomatoes, mix well and simmer over low heat for 10 minutes.

Add pork and any accumulated juices from bowl, the hot sauce and salt. Mix well and simmer for 10 minutes. Add kidney beans, stir and continue to cook for 15 minutes. Serve over mashed potatoes or rice with French bread or garlic bread.

Serves eight.

Nutrition values per serving: 498 calories, 21 g fat, 27 g carbohydrates, 9 g fiber, 48 g protein, 137 mg cholesterol, 337 mg sodium