| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Main dish, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried Navy Beans |
| 6 |
c |
Water |
| 12 |
sl |
Bacon; Diced |
| 1 |
lb |
Boneless Pork; Cut Into 1/2 |
|
|
Inch Cubes |
| 1 |
c |
Onion; Finely Chopped |
| 2 |
lg |
Cloves Garlic; Minced |
| 1 |
lg |
Bay Leaf |
| 3/4 |
ts |
Dried Thyme Leaves; Crushed |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black Pepper |
INSTRUCTIONS
Wash the navy beans thoroughly. Soak overnight in the eater in a 3 1/2
quart slow cooker. The next day, cover and cook the beans (on the high
setting) for 3 hours or until tender. Drain the beans, reserving 2 cups of
the cooking liquid. Meanwhile, fry the bacon in a 10-inch skillet, over
medium heat, 5 minutes or until crisp. Remove with a slotted spoon and
drain on paper towels. Brown the pork cubes in the pan drippings for 5
minutes. Combine the beans, bacon, pork, 2 cups reserved bean liquid,
onion, garlic, bay leaf, thyme, and salt and pepper in the slow cooker.
Cover and cook on low setting for 5 hours or until the pork is tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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