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Receta Slow-Cooker Pork 'n' Beans
by Patricia Stagich

Slow-Cooker Pork 'n' Beans

Nothing says Americana like a good ole can of Pork 'n' Beans. This is a little different twist to the traditional beans that you remember from your childhood. I could eat them hot or cold. But what about that little piece of pork fat at the top of the can? Does that really make them Pork 'n' Beans? Here's a recipe that we can say is REALLY Pork 'n' Beans.

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

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