Pork & Beans
This time of the year, nothing is more comforting that a complete meal made in your slow cooker. Not only is cooking in a slow cooker time efficient by simply throwing the ingredients in and forgetting about it for several hours, it also yields foods that would usually take so much work slaving in front of the hot stove.
This recipe for Pork & Beans is not your typical recipe using brown sugar and with a tomato base. It's uses pork ribs thrown in with one cup of black eyes peas and another cup of dried garbanzo beans, some aromatics of carrots, onions, celery and garlic and little chicken stock and some herbs and 5-6 hours later, you've got a hearty version of pork & beans that is as comforting as it is delicious.
Try this recipe and see your family gobble it up!
This recipe can be easily done in a Dutch over. However, make sure you are occasionally stirring the pot.
- 2.5 lbs of pork ribs
- 1 cup of dried black eyed peas
- 1 cup of dried garbanzo beans
- 2 carrots – roughly chopped
- 1 large onion – roughly diced
- 2 celery stalks – washed and chopped
- 3-4 cloves of garlic – roughly chopped
- 2 teaspoons of Sea Salt
- 1 teaspoon of red pepper flakes
- 2 dried bay leaves
- 2 teaspoons of dried (or fresh) rosemary – chopped
- 3 cups of low sodium chicken stock
- 2 tablespoons of soy sauce
Heat a frying pan on medium-high with oil.
Salt and pepper on side of the ribs and brown seasoned side down until a nice golden brown color. While the ribs are browning, season the other side with salt and pepper to taste. Flip and brown the other side.
While the ribs are browning, add the aromatics, chicken stock, herbs and seasonings, dried black eyes peas and garbanzo beans in the slow cooker.
Add in the ribs, making sure that it’s submerged in the liquid and cook for at least 5 hours.
After 5 hours, check to make sure the meat is fork tender. Taste for seasonings and serve.