Crock Pot Pork Bean Stew Food

SLOW COOKER PORK AND BEAN STEW

Steps:

• Heat olive oil in a skillet over medium heat. Sauté carrots for 2 minutes, add celery and onions and cook for another 2 minutes. Stir in garlic and cook for another minute.
• Combine soaked, drained cranberry beans with vegetables and vegetable stock in the slow cooker. Add the tomatoes. Stir in the tomato paste and seasonings. Add the ham hock or, if using pork shank, slice the thick fat layer and cut it off in two big pieces - this allows the heat to get to the meat quicker and cook it to tenderness; stir into the stew (it adds flavor, will not dissolve into fat, and is removed prior to serving) along with the meaty bone to the mixture. Cook on high heat for 6-8 hours.
• Stir the mixture occasionally, if you're at home and able to do this. When you get home or an hour or so before serving, lower the heat to Low and add the kale. Alternatively, the kale can be added in the beginning - I like to add it at the end so it retains it's bright green color. Before serving, remove the pieces of pork rind.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

CROCK POT PORK AND BEANS

Steps:

• Cover beans with water and the baking soda.
• soak overnight and drain in the morning.
• put into crockpot add the rest of the ingredients.
• Cook on high for 3 hrs then turn to low and cook until beans are soft, approx-6 hours.

CROCK POT PORK STEW

Steps:

• Heat oil and brown pork.
• In large bowl combine all ingredients except broth and gravy mixes.
• Pour into crock pot.
• Combine broth and gravy mixes in the bowl and pour over ingredients in crock pot.
• Cover and cook on low for 8 hours.

CROCK-POT TAKE ON FEIJOADA (BLACK BEAN STEW)

Steps:

• In a large crockpot, add broth.
• Slice sausage, chop onions.
• Add all remaining ingredients except water, rice, hot sauce.
• Stir and place crockpot on high setting.
• Add enough water to just cover the ingredients.
• Stir occasionally.
• Cook 8-12 hours or until beans are tender.
• Shave meat off the hock and discard bone.
• Remove bay leaves, and serve with fluffy white rice and a dash of hot sauce if you like.

CROCK POT DARK BEAN STEW

Steps:

• Place all ingredients in crock pot and cook for 6-8 hours.

CROCK POT PANAMA PORK STEW

Steps:

• Layer potatoes, corn, green beans, onion, and pork in the bottom of a crock pot.
• Add tomatoes, chili powder, salt, coriander and water to a large bowl, stir to combine and pour over crock pot ingredients.
• Cover and cook on Low 7-9 hours.

CROCK POT SOUTHWESTERN STEW

Steps:

• Plan ahead. Make your own sodium free vegetable broth by saving the seasoned water anytime you boil or steam veggies. It will keep in your freezer for several months. Prepared broths available for purchase at the grocery store are not usually sodium free.
• Puree 2 lbs of roma tomatoes in food processor. Slice onions into rings. Chop bell peppers into large slices.
• Chop cilantro, then add all vegetables (except spring onions) to 5 quart crock pot with 24 ounces tomato paste. Sprinkle Fajita sauce, Chile powder, and Ancho Chile Pepper over vegetables. Add 2 cups sodium-free vegetable broth.
• If you wish to reduce sodium content further, substitute 2 additional pounds of pureed roma tomatoes instead of using tomato paste. Soup will still have great flavor but be a bit less sweet with less sodium.
• Cook in crock pot on LOW for 8 to 10 hours. Add browned turkey or lean ground beef anytime after 6 hours.
• Top off with a few bell pepper rings and spring onions during last hour of cooking.

PORK AND BEANS (CROCK-POT)

Steps:

• In a skillet over medium high heat heat oil and then add pork (in batches if necessary) and cook, stirring, adding more oil if necessary until pork is browned (5 - 15 minutes). Transfer to slow cooker as meat browns.
• Reduce heat to medium and add onions to skillet and cook, stirring until softened (3-5 minutes). Stir in garlic and spices (oregano - pepper) and cook stirring another minute or so. Stir in wine and vinegar and cook stirring another minute.
• Stir in tomatoes (with juice) and bring to a boil. Transfer mixture to slow cooker.
• Stir in beans.
• Cover and cook on low for 8 hours (or on high for 4 hours) or until pork is tender and falling apart.
• In a small cup combine paprika and wine. Add to crockpot.
• Add kale in batches. Cover and cook on high for 30 minutes.

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

CROCK POT PORK & BEAN STEW

Steps:

• Brown pork in oil.
• Put slow cooker liner in crock pot.
• Put pork and vegetables in crock pot.
• In medium sized bowl put diced tomatoes, wine, tapioca, salt, brown sugar, basil, garlic, and pepper; and pour over pork/veggie mixture.
• Cover and cook on low for 6-7 hours.