Slow-Cooker Pork & Beans

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When I picked my parents up at the airport earlier this month, I made a point of stopping by the Piggery on our way home. They told me they had eaten rubbery Styrofoam-wrapped pork chops the night before, so I had to redeem pork for them. And what better way to do that than grilling pork chops from locally-raised, heritage-breed pigs?

While we were there, I noticed that smoked bones were a mere $2. Two dollars? Naturally, I had to buy one to make some smoked pork and beans.

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Slow-Cooker Pork & Beans

Prep Time: 10 minutes

Cook Time: 6 hours

Yield: Serves 6-8

Slow-Cooker Pork & Beans

This is a great dish to come home to on a rainy day. To make it a more complete meal, serve the beans over cooked brown rice. If you'd like, add some sliced carrots and onions at the same time as the beans.

Ingredients

  • 1 2/3 pounds pork bones, preferably smoked
  • 1 lb Great Northern beans
  • 7 cups low-sodium chicken or vegetable stock
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder

Instructions

  1. Combine all ingredients in a slow cooker and cook on low for 6 hours.
  2. Remove the bone and scrape off any remaining bits of meat. Serve.
http://www.savvyeat.com/slow-cooker-pork-beans/

Beans and Garden Vegetables

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So, I tried to make a nice, light meal with pinto beans and lots and lots of vegetables from my garden to serve with my Parmesan spinach muffins.

And I failed.

Instead, I ended up with a thick, warm stew-like dish.

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Luckily, said dish tasted delicious and the leftovers made a perfect lunch for this rainy Sunday. But still, it wasn’t quite I was going for.

You should still make this. Just maybe wait for a rainy day. Or a day when the end of tomato season is nearing and the weather is cooler. Or you know, this week, if you like hot meals on warm summer nights. Your call.

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Beans and Garden Vegetables

Prep Time: 10 minutes

Cook Time: 50 minutes

Yield: Serves 4-6

Beans and Garden Vegetables

This dish is hearty and flavorful, filled with a ton of vegetables and fresh herbs. Feel free to switch up the vegetable combination, depending on what you have on hand. Replace some (or all) of the green beans with chopped zucchini. Throw some chopped peppers in there. Whatever works for you.

Ingredients

  • 3 cups cooked pinto beans, rinsed and drained
  • 3 1/2 cups chopped tomatoes
  • 1 1/2 cups chopped green beans
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh basil, chopped
  • 1 garlic clove, minced
  • 3/4 cup chopped yellow onion
  • 2 tablespoons fresh oregano
  • 2 tablespoons fresh thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt

Instructions

  1. Combine all ingredients in a large stockpot over medium heat. Cover and bring to a simmer.
  2. Simmer, stirring occasionally, for 45-50 minutes. Serve with Parmesan spinach muffins, your favorite garlic bread, or over rice.
http://www.savvyeat.com/beans-and-garden-vegetables/