Wednesday, January 14, 2009


I don't have a cute picture to go with this. To be honest, it looks kind of disgusting, but tastes good and (hurray!) is pretty inexpensive to make. But you do have to plan ahead and start it the night before.

This recipe comes from Carol Johnson (my freshman roommate's mom).

1 lb. dry pinto beans
1 onion, chopped
1 pork roast
2 tsp. cumin
1 Tbs. salt
1 4 oz. can diced green chiles
pepper (to your taste)
garlic salt (to your taste)

Sort and wash pinto beans. Soak overnight in crockpot with 6-8 cups of cold water. (Or, if you get up early enough in the morning, you can quick soak them on the stove by boiling for 3 minutes and steaming for one hour.)

In crockpot combine drained and rinsed beans, pork roast, onion, and add enough water to "almost fill crockpot." (Sorry for these directions. My crockpot is 3.5 quarts, and I can usually squeeze around 5 cups of water in there. You want the water to about cover the beans, but too much water can make it soupy.)

Cook all day (6-8 hours) on high. Just before serving, add cumin, salt, green chiles, pepper, and garlic salt. (We usually add 2-4 cloves of garlic instead. You can never have too much garlic!) Stir to shred the pork and mix ingredients together.

We like to eat this on tortillas with taco ingredients: lettuce, tomatoes, sour cream, cheese, salsa, hot sauce, etc. You could also try it over rice. It makes TONS of food, so invite a crowd over or plan on freezing half for another night.

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