Are you ready for some football? I’ve got TWO big reasons to be very excited for football this season.
Our two boys are playing on their respective college’s football teams. Madison, our senior is a starting wide receiver at Idaho State University while our freshman is the backup QB at Brigham Young University. Both teams will suit up for their opening games this weekend; BYU at Nebraska and ISU at home against Black Hills State. Michael and I will travel to A LOT of games this fall. It’s a good thing I love football!
I also love to tailgate before the football games like many of you do; it’s fun to mingle with friends and family. And even though I’ll be traveling, I can still find a way to enjoy delicious dining on the road. One way to tailgate away from home is to prepare ahead and then pack the food in coolers. I bring my cool butane stove to reheat foods like this fantastic pork and beans recipe. I tell you what, eating this dish might even be better than watching the game. Well maybe not that good, especially when your team is winning!
Pork is best cooked slowly at low temperatures to soften the toughness, so slow cookers are a must. I brown cubes of pork loin in a small amount of oil, then transfer to the slow cooker. Then I saute the onion and garlic and add chicken broth, tomato paste, celery seed, thyme and a bay leaf. All of this is transferred to the slow cooker along with turkey sausage and a can of stewed diced tomatoes. Cover it and cook until the meat is tender either 6 to 7 hours on low or 4 to 5 hours on high. I throw in a can of white beans just before serving along with chopped parsley and we’re ready to eat. Serve with whole grain bread or over brown rice for an easy-to-make recipe that, I’ve learned from lots of experience, is a big crowd pleaser. It can be easily doubled if you literally are feeding a crowd and it freezes really well. Recipe inspired by a similar recipe at Mel’s Kitchen Cafe.
One Year Ago: Southwestern Stuffed Baby Bell Peppers
- Slow Cooker Pork and White Beans
- 1 Tbsp canola oil, divided
- 1 1/2 pounds boneless pork loin, trimmed of excess fat and cut into 1-inch pieces
- 1/2 medium onion, chopped
- 3 medium garlic cloves, minced
- 1 1/2 cups chicken broth (I use Better Than Bouillon)
- 1 Tbsp tomato paste
- 1/4 tsp celery seed
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 pound turkey sausage, cut into 1-inch chunks
- 1 (14.5-ounce) can Italian seasoned ready-cut stewed tomatoes
- 1 (15-ounce) can reduced-sodium white beans, drained and rinsed
- 2 Tbsp chopped fresh parsley
- Heat one teaspoon of the oil in a large skillet placed over medium heat. Add pork and brown on all sides, about 4 to 5 minutes. Transfer to the slow cooker.
- Return the skillet to medium heat and add the remaining 2 teaspoons oil. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken broth, tomato paste, celery seed, thyme and bay leaf, stirring to combine, scraping up the browned bits from the bottom of the skillet. Bring the mixture to a boil, then transfer to the slow cooker.
- Add the sausage and tomatoes. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours or until meat is tender. Before serving discard the bay leaf, add the white beans, stir in the parsley and season as needed with sea salt and freshly ground black pepper. Serve over brown rice or with whole grain bread, if desired.
Total cook time reflects cooking in slow cooker on low for 6 to 7 hours.
You might also enjoy: