This recipe is one of our favorites for many reasons. One, it is delicious. Two, it is inexpensive. Three, it makes a lot. And four, it is easy!
When I first started making this it was just okay. Then I created the pork rub and that really put it over the top!
We keep this recipe on our regular monthly rotation. I recommend serving it over some homemade Spanish rice.
- 2 cups dry kidney beans
- 4 cups water (or enough to cover the beans by one inch)
- 5 c chicken stock
- 1 TBSP oil
- 1 pound pork tenderloin
- 4 TBSP pork rub
- 2 onions, chopped
- 6 garlic cloves, minced
- 1 TBSP ground cumin
- Soak beans in water overnight.
- Cut pork into one inch cubes and season with 4 TBSP pork rub and leave overnight in refrigerator.
- Drain beans and rinse.
- Heat oil in a skillet over medium-high heat.
- Cook pork, in batches if necessary, until browned on all sides.
- Drain fat.
- Add beans, pork, onions, garlic, and cumin to crock-pot.
- Stir in chicken stock.
- Cover and cook on low 10-11 hours.
- Serve over Spanish rice.
You can make this recipe with canned or precooked beans just reduce the cooking time to 3-4 hours. On the rare occasion that I do not have any dry beans we have made it with canned beans. I recommend always rinsing the canned beans really well.
Serve over rice and dinner is done! Let me know how this recipe turns out for you.
Do you have a recipe that is in your regular rotation?
Have a blessed day!
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