This is one of those recipes that immediately grabbed my attention when I came across it in a magazine. I grew up eating pork ‘n’ beans out of a can (no judging) and was very surprised to find this recipe featured in The Clean Eating Magazine of all places. This healthier version of an old classic has a Mexican spin on it with a touch of spice and tons of flavor. I love that this dish is both filling and nutritious. Pinto beans are an excellent source of protein and just one cup of cooked beans provides 62% of the recommended daily intake for fiber.
Now that the cooler temperatures are starting to arrive (slowly but surely) this is the perfect dinner to have ready and waiting for you when you walk in the door after a long and hectic day. It requires minimum prep work before throwing everything in the crock pot and letting it work its magic. This recipe yields 8 servings so we had plenty leftover to eat on for lunch and dinner throughout the week. Healthy, inexpensive and unbelievably delicious, this is what I consider comfort food at its finest.
- I lb. dry pinto beans
- 1lb. to 1.5lb. pork tenderloin, trimmed of fat and cut into small pieces
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 2 jalapeno chili peppers, finely chopped
- 1 tablespoon tomato paste
- 2 cups jarred diced tomatoes
- Place beans in a large bowl and cover with water by about 3 inches. Cover and soak for at least one hour. Drain and rinse soaked beans and transfer to a slow cooker. Add enough water to cover by 1 inch. Cook for 2 hours on high.
- Add pork to the cooker and cook for 3 hours on high, checking periodically to make sure pork-bean mixture is submerged in water. Add more water if needed. Stir in salt and pepper and cook until beans are tender, about 1 hour on high.
- About 30 minutes before beans are done, heat oil in a large skillet over medium-high heat. Add bell pepper and onion and cook stirring occasionally, until tender, 12-15 minutes. Add garlic, jalapenos, and tomato paste and cook stirring constantly, for 1 minute. Add tomatoes and simmer until liquid reduces by about three-quarters, 5 to 7 minutes.
- With a ladle, scoop and discard most of the cooking liquid in the slow cooker, so beans are not soupy. Add tomato mixture to bean mixture and stir to combine. Allow beans to sit on the warm setting for up to 2 hours. (I let the bean and tomato mixture sit for a bit before serving to give the flavors some time to combine).
- Ladle beans into serving bowls.