Crockpot Thursday – Pork ‘n’ Beans

Ingredients

• 1lb dry pinto beans
• 1lb pork ternderloin, trimmed of visible fat and cut into 1/2" chunks
• 1tsp sea salt, divided
• 1/2tsp fresh ground black pepper
• 1Tb safflower oil
• 1 green bell pepper, finely chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 jalapeno peppers, finely chopped
• 1Tb tomato paste
• 2c diced tomatoes
• 1/4c crumbled cotija or feta cheese
• 1/4c chopped fresh cilantro
• 2-3 limes, cut into wedges

Instructions

1. Pick over beans. Place into a large bowl, cover with water by about 3", and let soak overnight. Drain and rinse beans, and transfer to a slow cooker. Add enough hot water to cover by 1". Cook on high for two hours.
2. Add pork and cook for three hours on high, checking once or twice to make sure the beans and pork are submerged in water. (Add more water if needed) Stir in 3/4tsp salt and pepper and cook until beans are tender, about 1 hour on high.
3. About 30 minutes before beans are done, heat oil in a large skillet. Add bell pepper and onion and cook, stirring occasionally, until tender, about 12 minutes. Add garlic, jalapenos and tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes and simmer until liquid reduces about three-quarters, 5-7 minutes. Stir in remaining salt.
4. With a large ladle, scoop and discard most of the cooking liquid in the slow cooker, so beans are moist but not soupy. Add tomato mixture to bean mixture and stir to combine. Ladle into bowls, top with cheese, cilantro, and 1-2 lime wedges, and enjoy!

Notes