Pork and Pinto Beans
TOTAL TIME: Prep: 45 min. + soaking Cook: 8 hours
YIELD: 10 servings.
"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."
Ingredients
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1 pound dried pinto beans
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1 boneless pork loin roast (3 to 4 pounds), halved
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1 can (14-1/2 ounces) stewed tomatoes
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5 medium carrots, chopped
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4 celery ribs, chopped
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1-1/2 cups water
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2 cans (4 ounces each) chopped green chiles
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2 tablespoons chili powder
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4 garlic cloves, minced
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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Dash pepper
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Tortilla chips or tortillas
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Optional toppings: Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce
Directions
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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.
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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.
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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.
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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.
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