Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Pork and Pinto Beans

"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Markel, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."

10 ServingsPrep: 25 min. + standing Cook: 8 hours

Ingredients

1 pound dried pinto beans
1 boneless pork loin roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped
1-1/2 cups water
2 cans (4 ounces each) chopped green chilies
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
2 packages (10-1/2 ounces each) corn tortilla chips or 30 flour tortillas (10 inches)
Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven;
add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 to 4 hours or until
beans are softened.
Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow
cooker. In a bowl, combine the beans, tomatoes, carrots, celery,
water, chilies, chili powder, garlic, cumin, oregano and pepper.

2 of 2

Pork and Pinto Beans (continued)

Directions (continued)

Pour over roast. Cover and cook on high for 3 hours. Reduce heat to
low; cook 5 hours longer or until beans are tender.
Remove meat, shred with two forks and return to slow cooker. With a
slotted spoon, serve meat mixture over corn chips or in tortillas;
serve with toppings of your choice. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 1,000 calories, 19 g fat (5 g saturated fat), 68 mg cholesterol, 1,383 mg sodium, 131 g carbohydrate, 32 g fiber, 55 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.