INGREDIENTS
1 lb of cooked pork hock, or shanks
2-3 cups beef broth
1 (1 lb) bag dried pinto beans
1⁄3 cup tomato sauce
1/4 cup finely diced jalapenos
2 1⁄2 teaspoons salt
1⁄2 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon garlic, minced (kind in jar is okay)
1 tablespoon chili powder
1⁄2 teaspoon cumin
1⁄2 teaspoon oregano
3 bay leaves
1 cup cooked white rice
DIRECTIONS
Season the pork with salt and pepper.
Cook the pork in a large crock pot with 2 cups of beef broth on low for 3 hours or until done.
Remove the bones from the pork and cut the pork into bite size pieces, add pork back into crockpot.
Rinse beans in colander, can soak beans overnight or pre-boil if desired, add beans to the crockpot. .
Add all ingredients, except rice.
Add enough beef broth to cover all ingredients plus 2 inches over the top.
Cook on low in crock pot for 6-8 hours until beans are tender. (Crockpots vary greatly on cooking times. It could take much longer in yours, so the first time allow longer to cook and then you will know how long cooking time will be in the future.).
(Add water if necessary) May also cook on low overnight.
Add rice and cook until rice is warm.
Serve with cornbread.
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