Country-Style Pork and White Beans {Slow Cooker}
User Reviews
4.3
30 reviews
Good
-
Prep Time
8 hrs 20 mins
-
Cook Time
6 hrs
-
Total Time
14 hrs 20 mins
-
Servings
8 -10 servings
-
Calories
594 kcal
-
Course
Main Course
-
Cuisine
American
Country-Style Pork and White Beans {Slow Cooker}
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 pound great northern beans dried
- 3 pounds country style pork ribs about 12 ribs, trimmed of excess fat
- salt
- ground black pepper
- 2 tablespoons canola oil
- 1 medium onion chopped
- 6 garlic finely minced, cloves
- 3 cups chicken broth divided, low-sodium
- 2 tablespoons tomato paste
- ½ teaspoon celery seed
- 1 teaspoon thyme dried
- 1 bay leaf
- 1 pound chicken kielbasa sausage cut into 1-inch chunks, or turkey kielbasa sausage
- 2 cans cans (14.5-ounces each) diced tomatoes
- ¼ cup parsley chopped, fresh
Instructions
- 8 to 24 hours before assembling in the slow cooker, rinse the white beans and place them in a large bowl with cold water to cover by at least 2 inches. Let the beans soak anywhere from 8 to 24 hours.
- 8 to 9 hours before eating, drain the beans and transfer them to the slow cooker. Dry the pork ribs thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium heat until the oil is hot and rippling. Add half of the ribs and brown on all sides, 4-5 minutes. Transfer them to the slow cooker. Return the skillet to medium heat and heat 2 more teaspoons oil until hot and rippling. Brown the remaining ribs and transfer them to the slow cooker.
- Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 cup of the chicken broth, tomato paste, celery seed, thyme and bay leaf, scraping up the browned bits from the bottom of the skillet. Turn the heat to high and bring the mixture to a boil. Transfer the onion mixture to slow cooker.
- Add the kielbasa, tomatoes and chicken broth to the slow cooker. Cover and cook on either low or high, until the meat is tender, 7 to 8 hours on low or 5 to 6 on high. Before serving, discard the bay leaf, stir in the parsley, and season with salt and pepper to taste. Serve over hot, steamed rice, if desired.
Notes
- Beans: great northern beans are large, hard beans that hold up well in the slow cooker. If unavailable substitute dried red or kidney beans. Because the beans need to be soaked for at least 8 hours, make sure to plan ahead!
- Freezable Option: I freeze leftovers of this meal in freezer-safe plastic containers or ziploc bags. I pull it out the night before I want to reheat it and when I’m ready to cook it, I reheat it on on low on the stove. It freezes and reheats beautifully!
Nutrition Information
Show Details
Serving
1 Serving
Calories
594kcal
(30%)
Carbohydrates
47g
(16%)
Protein
46g
(92%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Cholesterol
122mg
(41%)
Sodium
870mg
(36%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 594kcal | 30% |
| Carbohydrates | 47g | 16% |
| Protein | 46g | 92% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 122mg | 41% |
| Sodium | 870mg | 36% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
30 reviews
Good
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