Pork and Pinto Beans

Total Time

Prep: 45 min. + soaking Cook: 8 hours


10 servings

Updated: Sep. 30, 2022
"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."


  • 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 chiles
  • 2 tablespoons chili powder
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Dash pepper
  • Tortilla chips or tortillas
  • Optional toppings: Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce


  1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  3. Place roast in a 5-qt. slow cooker. In a bowl, combine beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer.
  4. Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.

Nutrition Facts

1 serving: 366 calories, 7g fat (2g saturated fat), 68mg cholesterol, 290mg sodium, 37g carbohydrate (5g sugars, 10g fiber), 37g protein.