Pat the pork dry with paper towels then season the pork all over generously with salt & pepper. Set aside.
Heat the olive oil in a dutch oven or large saute pan over medium-high heat. When the oil is hot add the pork and sear until browned all over, about 3 minutes per side.
Transfer the pork to a 6-quart slow cooker.
Keep the pan over medium-high heat and add the onion and garlic. Cook, stirring often, until the onion softens and browns, 5 to 7 minutes.
Stir in 1 cup of water then use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits.
Pour the contents of the pan into the slow cooker with the pork.
Add the beans to the slow cooker along the sides of the pork. Add the 3 cups of water, 1/2 tsp salt, and 1/2 tsp pepper into the slow cooker making sure all the beans are submerged in liquid.
Place the lid on the slow cooker and cook on LOW for 6 to 7 hours, or until pork and beans are tender.
Taste and season with additional salt & pepper if necessary.
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