Pork And Pintos
From twill10 8 years ago
- 8 hrs. to make
- Serves 4 to 6
This is another dish that I have made for years and I omit the Cajun seasoning , jalapenos and the Lipton onion soup mix. I do add 2 cans of old el paso chopped green chilis and fresh minced garlic or garlic powder . Read more Option: I use also 4 garlic cloves, chopped, 2 teaspoons ground cumin , about half a chopped yellow onion and 2 tbsps. chili powder . I also call it Pork and Pintos I have served it with warm flour tortillas, cornbread or rice. This is a basic pork and pinto chili, make it with as much or as little juice as you would like. See less
Ingredients
- Recipe: Slow Cooker Pork and beans shopping list
- ©From the Kitchen of Deep South Dish shopping list
- Prep time: 10 min |Cook time: 8 hours | Yield: About 4 to 6 servings shopping list
- Ingredients shopping list
- •1 pound of dried pink beans, pintos, small red beans or white beans shopping list
- •6 cups of water shopping list
- •2 envelopes of dry onion soup mix (like Lipton's) shopping list
- •1 teaspoon of chili powder shopping list
- •Freshly cracked black pepper, to taste shopping list
- •1/4 cup of chopped pickled jalapenos shopping list
- •2 to 3 pound boneless pork loin roast shopping list
- •1/4 teaspoon of cayenne pepper or Cajun seasoning (like Slap Ya Mama), or to taste, optional shopping list
- •Kosher salt if needed, to taste shopping list
- •Hot, cooked rice shopping list
How to make it
- Instructions
- Rinse and sort the beans, soaking overnight according to package directions. Next day, add to the slow cooker. Whisk together some of the water with the soup mix, chili powder and pepper and add to the slow cooker. Add the remaining water to the slow cooker and stir in the jalapenos. Place roast into the cooker, cover and cook on low for 7 to 8 hours, or 4 to 5 hours on high, turning roast over halfway through, if possible. Roast should be fall apart tender and between 145 and 160 degrees F on an instant read thermometer.
- Carefully remove the roast and set aside, loosely tenting with foil to keep warm. To thicken the beans, remove 1/2 cup of the beans, mash thoroughly and stir back into the pot. Taste the beans, add salt, only if needed, and cayenne pepper or Cajun seasoning to taste, if desired. To serve, spoon beans over rice and serve pieces of roast on the top or on the side. Add a garden salad or green vegetable, some bread, rolls or cornbread, and iced tea.
- Cook's Notes: Actual cooking time will depend on the bean you use. If you want to use red kidney beans, it is recommended that you preboil them, rather than soak them, before putting them in the crockpot. Put beans in a stockpot, bring to a rolling boil, boil for 10 minutes, drain, rinse and then transfer to the slow cooker. May substitute a homemade onion soup mix using 3 tablespoons of dried onion flakes, 1 tablespoon of beef base (like Better than Bouillon) or 2 tablespoons of granular beef bouillon, 2 teaspoons of onion powder and 1/4 teaspoon of seasoned salt (like Lawry's).
- Source: http://deepsouthdish.com
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