- 1 lb. dry pinto beans, picked over (or any bean you like)
- 1 lb. pork tenderloin, trimmed of fat and cut into 1/2-inch chunks
- 2 oz. pancetta or bacon, diced
- 1 red or green pepper, finely chopped
- 1 sweet onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, minced
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup molasses
- 1 15 ounce can diced tomatoes, undrained
- Salt and Pepper to taste
Place beans in a large pot and cover with water by about 3 inches. Bring to a boil. Boil for 2 minutes, cover and let stand off heat for one hour. After an hour, drain and rinse soaked beans and transfer to a 5 to 6 quart slow cooker. Add enough hot tap water to cover by 1 inch Cook for 2 hours on high.
Add pork, bell pepper, onion, garlic, jalapeno, ketchup, molasses and tomatoes and cook for 3 more hours on high. Toward the end of cooking time, cook pancetta or bacon until crisp. Add to slow-cooker including rendered fat from the bacon.
At this point, I was losing patience with the slow-cooker. The beans were just beginning to bubble and the cooking time was almost up. I put them in the oven @350 degrees F. for an additional hour and the sauce thickened perfectly.
The inspiration for serving the grilled garlic bread with the beans came from a friend of mine from the UK, where they traditionally eat "beans on toast". It's one of their comfort foods.
~Adapted from Clean Eating