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Return to browsing category: Fall/Winter

BBQ Pork and Beans by Mary Stroebel serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A Hearty slow cooker stew. Sure to be a favorite at any pot luck.

Ingredients:

1 cup

dried beans, such as white bean, pinto, kidney or mixture

2 lbs

boneless pork shoulder, trimmed of fat and cut into 1 inch cubes

3 tsp

southwest style spice rub

2 slices

bacon, finely chopped

1 med

onion cut into 1/2 inch chunks

carrots peeled and cut into 1/2 inch chunks

celery rib cut into 1/2 inch slices

1 tsp

ground cumin

1 tbs

flour

1/2 cup

bbq sauce

1 15 oz can

diced tomatoes with juice

3 cups

chicken broth

Directions:

Put beans in a bowl, cover with at least 3 inches water, and soak overnight. Drain.

Rub the pork cubes with 2 tsp of the pork rub. Wrap well and refrigerate.

Cook the baconin a skillet. Remove the bacon. Brown the pork in the bacon fat. Transfer to a 5 to 6 qt slow cooker. Add the beans and the bacon and toss to combine.

Add the onion, carrots and celery to the skillet and saute until tender and lightly browned, about 4 minutes, stirring often. Stir in the cumin, remaining teasopoon of spice rub, and flour and stir to coat the vegetables. Add the chicken broth and simmer until slightly thickened, stirring often. Stir in the bbq sauce and tomatoes and pour into the slow cooker.

Stir to combine, cover the cooker, and cook for 8-10 hours on low, until the beans are tender. Stir and serve.

Categories:

Crock Pot Cooking
Fall/Winter
Main Dishes
Side Dishes
Smart Budget Foods
Spring/Summer