Hearty Pork & Black Bean Nachos
TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 10 servings.
My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, Georgia
Ingredients
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1 package (4 ounces) beef jerky
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3 pounds pork spareribs, cut into 2-rib sections
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4 cans (15 ounces each) black beans, rinsed and drained
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4 cups beef broth
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1 cup chopped onion
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6 bacon strips, cooked and crumbled
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4 teaspoons minced garlic
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1 teaspoon crushed red pepper flakes
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Tortilla chips
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Optional: Shredded cheddar cheese, sour cream, thinly sliced green onions, pickled jalapenos and chopped tomatoes
Directions
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1.
Place beef jerky in a food processor; pulse until finely ground. Place ribs in a 5- or 6-qt. slow cooker; top with jerky, beans, broth, onion, bacon, garlic and pepper flakes. Cook, covered, on low 6-8 hours or until meat is tender.
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2.
When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
Nutrition Facts
3/4 cup meat mixture (calculated without chips and toppings): 469 calories, 24g fat (9g saturated fat), 87mg cholesterol, 1055mg sodium, 27g carbohydrate (3g sugars, 7g fiber), 33g protein.
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