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Pork & Pinto Beans Recipe

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This recipe for Pork & Pinto Beans, by , is from The Mock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa (Mock) Chrisco
Added: Tuesday, June 12, 2007


1 lb dried pinto beans
3 lb boneless pork loin roast, halved
14 1/2 oz stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped
1 1/2 c water
8 oz chopped green chilies
2 T chili powder
4 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano
Corn tortilla chips
Flour tortillas
Garnishes: your choice

Place beans in a pan; add water to cover by 2". Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid. Place roast in a 5 qt slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender. Remove meat; shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas; serve with your choice of toppings.

Number Of Servings:
Number Of Servings:
10 Servings




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