While it's still nice and cold out though, what a great opportunity to use the crock pot! I love crock pot (slow cooker) meals because they sit and simmer all day gaining flavor and pumping wonderful yummy smells throughout the house!
This week we will be having, Black Beans and Pork which serves 6 people. Slow cook for 4 hours on High or 6 hours on Low.
Black Beans and Pork
1 1/2 lbs boneless pork loin, trimmed and cut into 1/2 inch cubes
1 tsp chili powder
1 tsp ground coriander
1/4 tsp salt
1/4 tsp pepper
1 onion chopped
2 cans 15 ounces each black beans, drained and rinsed
1 can 14.5 ounces diced tomoatoes with or without green chilies (Del Monte sells it)
1/4 cup chopped cilantro
3 cups cooked white rice
1. In a slow cooker bowl, toss together pork, chili powder, coriander, salt and pepper. Stir in onion, beans and tomatoes and 1 1/4 cups water. Cover and cook on high for 4 hours or low for 6 hours. (I like to start mine right around 10 am so by 4pm it is ready)
2. Stir in cilantro. Using a potato masher, mash beans slightly until mixture is thickened. Serve bean mixture over rice, if desired. (we love rice...substitute and use brown rice for a healthier meal, that's what John and I prefer.)