Photo: Iain Bagwell; Styling: Victoria Cox
Prep Time
20 Mins
Stand Time
8 Hours
Cook Time
7 Hours
Yield
Serves 10

How to Make It

Step 1

In a large bowl, cover beans with cool water, then cover and soak overnight. (Alternatively, place beans in a large bowl and pour boiling water over them to cover, then soak for 1 hour.) Drain.

Step 2

In a large slow cooker, whisk together tomato paste, broth, 1 Tbsp. zest, juice, cumin, oregano, red pepper and garlic. Stir in beans and onion.

Step 3

Sprinkle pork with salt. Warm oil in a large skillet over medium-high heat. Cook pork, turning with tongs, until brown on all sides, 8 to 10 minutes. Place pork on top of bean mixture in slow cooker. Cover and cook on low until beans are tender and pork is cooked through and easily shredded, 6 to 7 hours. Taste and adjust seasonings, if desired. Shred pork and stir into bean mixture along with remaining 2 tsp. zest. Serve with rice, sour cream and lime wedges, if desired.

Ratings & Reviews

mzlizee's Review

mzlizee
March 04, 2015
This is a really good stew. Remember it's a stew - a bit wetter than the photo. But yummm. I'm thinking leftovers in a toasted sourdough bun. I used canned black beans, 2 cans = 1 lb dried. I still cooked it 6 hrs. The pork just floats off the bone.