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Pork and Pinto Beans

5 reviews
Test Kitchen Approved
Total Time

Prep: 45 min. + soaking Cook: 8 hours

Makes

10 servings

Updated: Sep. 30, 2022
"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."
Pork and Pinto Beans
Pork and Pinto Beans Recipe photo by Taste of Home
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Ingredients

  • 1 pound dried pinto beans
  • 1 boneless pork loin roast (3 to 4 pounds), halved
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 5 medium carrots, chopped
  • 4 celery ribs, chopped
  • 1-1/2 cups water
  • 2 cans (4 ounces each) chopped green chiles
  • 2 tablespoons chili powder
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Dash pepper
  • Tortilla chips or tortillas
  • Optional toppings: Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Directions

  1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  3. Place roast in a 5-qt. slow cooker. In a bowl, combine beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer.
  4. Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.

Nutrition Facts

1 serving: 366 calories, 7g fat (2g saturated fat), 68mg cholesterol, 290mg sodium, 37g carbohydrate (5g sugars, 10g fiber), 37g protein.