Pork and Beans (Crock-Pot) |
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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 10 |
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For this recipe you need a large (5-6 qt) slow cooker. Recipe source: The Healthy Slow Cooker Ingredients:
2 tablespoons olive oil |
2 lbs pork shoulder, cut into bite size pieces |
2 -3 onions, chopped |
4 garlic cloves, minced |
2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup white wine or 1 cup chicken broth |
2 teaspoons sherry wine vinegar or 2 teaspoons white wine vinegar |
1 (28 ounce) can tomatoes, chopped |
2 (14 ounce) cans white kidney beans, drained and rinsed |
2 teaspoons paprika |
2 tablespoons white wine |
8 cups kale, stemmed and chopped |
Directions:
1. In a skillet over medium high heat heat oil and then add pork (in batches if necessary) and cook, stirring, adding more oil if necessary until pork is browned (5 - 15 minutes). Transfer to slow cooker as meat browns.
2. Reduce heat to medium and add onions to skillet and cook, stirring until softened (3-5 minutes). Stir in garlic and spices (oregano - pepper) and cook stirring another minute or so. Stir in wine and vinegar and cook stirring another minute.
3. Stir in tomatoes (with juice) and bring to a boil. Transfer mixture to slow cooker.
4. Stir in beans.
5. Cover and cook on low for 8 hours (or on high for 4 hours) or until pork is tender and falling apart.
6. In a small cup combine paprika and wine. Add to crockpot.
7. Add kale in batches. Cover and cook on high for 30 minutes.
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