THURSDAY - SLOW COOKED PORK AND BLACK BEANS

HERE IS A DISH YOU CAN START IN THE MORNING,IN YOUR CROCK POT AND BE ABLE TO SERVE DINNER UP QUICKLY WHEN READY, IF YOU DON'T HAVE A CROCK POT

YOU CAN PREPARE THE DISH ON THE STOVE TOP ,WHILE YOUR HOME, BUT IT WILL TAKE SEVERAL HOURS TO COOK.

SLOW COOKED PORK AND BLACK BEANS

PORK BUTT ROAST (2lbs.)

BLACK BEANS (1 lb.)

CELERY (5 STALKS)

SPANISH ONION (1 )

JALAPENOS(2)

CHICKEN BROTH (2 qt.)

CILANTRO(1 bunch)

LIME(1)

CHOPPED GARLIC (1(tbs.)

START BY GOING THREW THE BLACK BEANS, REMOVING ANY BAD BEANS OR ROCKS.

POUR IN BOWL AND COVER WITH WATER. LET STAND OVER NIGHT.

IN THE MORNING , DRAIN BLACK BEANS. PLACE PORK ROAST IN CROCK POT, ADD BLACK BEANS. CLEAN AND CHOP THE CELERY AND ONION AND ADD TO THE CROCK POT. CLEAN AND CHOP THE JALAPENOS, ADD TO THE POT(WEAR GLOVES IF YOU HAVE THEM WHEN TOUCHING THE PEPPERS.IF NOT WASH HANDS REAL WELL AFTER )NEXT,CHOP CILANTRO AND ADD . ADD THE CHOPPED GARLIC.

POUR THE CHICKEN BROTH OVER THE INGREDIENTS.COVERING WELL WITH SOME TO SPARE(THE BEANS WILL ABSORB BROTH.(YOU MAY HAVE SOME BROTH LEFT OVER)

SQUEEZE THE JUICE OF THE LIME INTO THE MIX.COVER COOK ON LOW FOR 8-9 HOURS. STIR WELL WHEN DONE TO BREAK UP THE PORK.THE BEANS SHOULD BE TENDER. SERVE OVER YELLOW RICE . SHREDDED CHEDDAR AND SOUR CREAM ON TOP.(OPTIONAL) 6" FLOUR TORTILLAS ON THE SIDE,WARMED.