Friday, November 19, 2010

Mexican Pork and Pinto Beans

I finally made dried beans in the crock-pot that turned out yummy. Yay! Not only did Adam enjoy dinner, so did the kids. Mason actually ate 2 burritos! This dish will defiantly be made again. And even better, it made enough for leftovers plus a container to freeze for dinner in a few weeks.

Mexican Pork and Pinto Beans: 

4lb pork roast (boneless is easier to shred
1lb dried pinto beans
8oz can diced green chilies
2tbsp salt
2tbsp ground cumin
2tbsp dried oregano
2tbsp garlic powder
1tbsp chili powder

In a bowl, mix together beans, chilies, and spices. Place roast into your crock-pot and pour the bean mixture around it. Using the same mixing bowl, fill with water and pour on top of the roast. This way you get out all the spices left inside. Put enough water in your crock-pot so the roast is almost covered. Cook on low for about 9 hours. Check half way through to make sure the beans haven’t absorbed all the water. If they have add a little at a time. Once it’s done, remove the roast and shred with two forks. Return the meat to the crock-pot and let soak while you get everything else ready for dinner. Enjoy!

*My beans never absorbed all the water and I actually ended up draining the dish once the shred meat cooked for a little bit*

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