You may also like
Categories:Viewed: 123 - Published at: 6 years ago
Ingredients
- 1-1/2 cups dried black beans
- 1 pound smoked kielbasa or Polish sausage, sliced
- 1 pound boneless country-style pork ribs
- 1 package (12 ounces) fully cooked Spanish chorizo links, sliced
- 1 smoked ham hock
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups water
- Hot cooked rice
Method
- Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid.
- In a 6-qt. slow cooker, combine beans with next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours.
- Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice.
- Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
