Slow-Cooker Pork 'n' Beans
Author: Allie
Prep time: 40 mins
Cook time: 7 hours
Total time: 7 hours 40 mins
Recipe Adapted from Clean Eating Magazine July 2012
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Ladle beans into serving bowls.
Calories: 219 Fat: 6.7 Sugar: 3.1 Fiber: 5.6 Protein: 21.4 Cholesterol: 44.8
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