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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 lb pork loin |
2 cups corn, no salt, frozen |
1 cup dried pinto beans |
1 cup dried black beans |
1 cup dried kidney beans |
4 medium tomatoes |
2 cups tomato sauce, no salt |
1 jalapeno pepper |
1 green bell pepper |
1 chili pepper |
1 onion |
1/4 tsp salt |
1 tbsp olive oil |
Directions:
1. In skillet, heat 1/2 tbsp olive oil. Chop chilis, bell pepper, and onion. Add to hot oil and saute. Add 2 cups corn to oil. Chop tomatoes and add to skillet. Cover and cook.
2. In another skillet, add 1/2 tbsp of oil, and pork loin (dry rubbed with paprika, chili powder, onion powder, and salt). Sear, then move to foil, wrap and bake on 200* for ~ 20 minutes).
3. Move ingredients in vegetable skillet into crock pot, cover with one cup of tomato sauce, cook on low heat.
4. In pot, move 3 cups of dried beans into pot, cover with water, and cook.
5. Remove pork from oven and let cool. Cut into chunks and add to crock pot.
6. When beans are softened, add to crock pot. Continue to cook.
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