1 lb lean boneless pork, trimmed and
cut into 1-inch cubes
1 cup dried small white beans, rinsed
and drained
1 cup hot water
1 can (14 1/2 oz) diced tomatoes
1 can (6 oz) tomato paste
1 can (20 oz) pineapple chunks, drained,
juice reserved
1 can (4 oz) diced green chilis
1 medium onion, chopped
1 tablespoon chili powder (or more or less to taste)
1 tablespoon cumin (or less to taste)
1/2 tsp garlic powder
| | In a 3 1/2-quart electric slow cooker, combine the
pork, beans, hot water, tomatoes with their liquid,
tomato paste, juice from pineapple chunks, chilis,
onion, chili powder, cumin, and garlic powder;
mix well. Cover and cook on the low heat setting
8 1/2 to 9 hours until the pork and beans are
tender, stirring once halfway through the cooking
time, if possible.
Stir in the pineapple chunks and serve.From The Best Slow Cooker Cookbook Ever by Natalie Haughton
|
|
