This is a Great recipe for a healthy meal that will definitely keep your kitchen clean, and smelling very good. It is a low-prep time meal that you can pop in the crock pot in the morning and have a great healthy meal at night. Let us know what you think!
Ingredients:
-Fresh Jalapeno Peppers, sliced(amount to taste)
-2 Cups dry red beans or dry kidney beans
-1 6.75 ounce package spanish rice, cooked
-4 cups water
-5 cups COLD water
-1 Tablespoon vegetable oil.
-¾ pound boneless pork shoulder, cut into 1 inch peices
-2 ½ cups chopped onions
-6 Garlic Cloves, chopped
-1 Tablespoon Ground Cumin
Directions:
-Rinse beans, then drain. In a saucepan, combine beans and the 5 cups of water; and bring to a boil. Reduce heat and simmer for 10 minutes.
-Remove from heat, and cover and let stand one hour. Rinse and drain beans.
-Heat oil in a skillet over medium-high heat. Cook pork in two batches, then drain fat.
-Coat a 3-4 quart slow cooker with cooking spray, then add the beans, pork, onions, garlic, and cumin. Pour in the 4 cups of water, then stir.
-Cover, and cook on low heat for 10-12 hours.
-Using a slotted spoon, remove the beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced Jalapeno.
Nutrition facts: 344 Calories, 19g Protein, 68g Carbohydrate, 1g Fat, 17g Fiber
