• 1 lb dry pinto beans, rinsed
  • 1 lb pork tenderloin, trimmed of nasty and cut into chunks (Use kitchen shears. So much easier.)
  • sea salt
  • 1/2 t black pepper
  • 1 T safflower oil
  • 1 green bell pepper, chopped
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and chopped
  • 1/2 small can of organic tomato paste (I use Muir Glen)
  • 2 cans no sodium added diced tomatoes

NOTE:  I prepped this ahead of time.  Do yourself a favor and do that.  This is NOT a work day slow cooker meal.  I chopped everything and put it into plastic containers.  So, take your beans and soak them overnight.  Portion off the rest of your stuff this way, into separate containers to leave in the fridge:

  • pork, salt, and pepper
  • bell pepper and onion
  • garlic, tomato paste, and jalapeños
  1. Add soaked beans to slow cooker and add enough hot water to cover by an inch or two.  Cook on high for 2 hours.
  2. Add container with pork.  Add enough water to cover everything.  Cook another hour.
  3. About 3o mins later, heat oil in a skillet and add bell pepper container; cook until tender.  Add last container, cook for 1 minute.  Add tomatoes and simmer until liquid reduces to a sauce consistency.  Season with sea salt.
  4. Ladle out most of the liquid from the slow cooker, so beans are no longer soupy.  Add sauce mixture to the slow cooker; stir to combine.
  5. Enjoy!  We had this before we went to an AdvoCare event last week and had enough to feed our babysitter and leftovers the next day.  It was awesome.  We seasoned it with red pepper flakes (yes, we add that to everything. Everything.) and additional jalapeños.
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