Southwestern Pork and Beans

Versatile mixture of pork roast, pinto beans and spices

Serves
8
Prep time:
0:30
Cooking time:
11:00
Total time:
12:00

Ingredients

Directions

1.

RINSE and SORT beans according to package directions.

2.

In a slow-cooker (approx 6-quart capacity), ADD beans, roast, green chiles, garlic, chili powder, salt, oregano and cumin; POUR chicken broth evenly over top of roast.

3.

COVER; COOK on HIGH for 1 hour; REDUCE heat to LOW; COOK 9 hours.

4.

REMOVE bones and fat from roast; PULL roast into pieces with two forks.

5.

STIR in diced tomatoes and chiles.

6.

COOK, uncovered, on HIGH until liquid is slightly thickened, about 1 hour.

We use RO*TEL™ Mexican Festival tomatoes

From Southern Living Mag. 10/05, pg 189
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 225 Calories; 2g Fat (6.1% calories from fat); 15g Protein; 39g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 911mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.