Slow Cooker Red Beans and Pork

This dish is an affordable meal that’s incredibly easy to make AND it won’t heat up your kitchen on a hot summer day!  What’s not to love about all that?

The reason it won’t heat up your kitchen is because it cooks all day in your slow cooker.  It’s affordable because it starts with dried beans and it’s a great way to use up leftover pork.  If you don’t have any leftover pork that’s OK, because this would also be delicious with chicken or your favorite link sausage.  If you use cooked shredded chicken, I would probably wait and add it for the last hour of cooking.  Since chicken has a lower fat content than pork or sausage, it may dry out if you cook it the entire time.

It’s easy because after chopping up a few ingredients, you throw everything in the slow cooker and let the slow cooker do all of the work.  You don’t even have to soak the beans first, please trust me on this one.  I’ve made several other bean dishes using this same method, including this Kale and White Bean Soup and these Slow Cooker Baked Beans, and they turn out perfectly every time!

I list 4 to 6 hours for the cooking time because I know slow cookers can vary.  Mine took about 5 hours for the beans to get to the perfect consistency, soft, but not mushy.

Slow Cooker Red Beans and Pork

• 1 lb dried red beans
• 1 lb cooked pulled pork
• 4 strips bacon, uncooked
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, finely chopped
• 3 cloves garlic, finely chopped
• 1 (15 oz) can diced tomatoes
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 bay leaves
• 4 cups chicken stock
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• hot, cooked rice

Add all ingredients to slow cooker.

Stir to combine.

Cook on high for 4-6 hours, until beans are tender.

Remove any large pieces of  bacon and bay leaves.

Serve over hot, cooked rice.

ENJOY!

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The Country Cook

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