Thursday, November 15, 2012

Southwestern pork and beans

2 lb. cheap cut of pork (I used boneless ribs)
3 cans black beans, undrained
2 tsp. Chili powder
2 tsp garlic
1 tsp. onion salt
1 tsp. oregano
1 tsp. paprika
2 tsp. cumin
1 tsp. pepper
Salt to taste

Hot cooked brown rice or tortillas

Combine the seasonings and sprinkle generously over the ribs. Brown the rib in a nonstick pan, add a little bit of oil to your pan if you aren't using no-stick.

Place in the crock pot and cook on high for 2 - 3 hours or until the meat is easy to separate from the fat.  Discard the fat and strain the liquid. Place the meat, liquid, and cans of beans in the crock pot. Replace the lid and cook on high for 2 - 3 hours or until ready for dinner. Serve over cooked rice or strain and eat in tortillas with cheese.

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