* Exported from MasterCook *

Pork and pinto beans

Recipe By :Kristin
Serving Size : 10 Preparation Time :0:00
Categories : Pork


1 pound pinto beans, uncooked
3 pounds boneless pork top loin
14 1/2 ounces stewed tomatoes
5 carrots -- chopped
4 celery ribs -- chopped
1 1/2 cups water
8 ounces chopped green chiles
2 tablespoons chili powder
4 garlic cloves -- minced
2 teaspoons ground cumin
1 teaspoon dried oregano
pepper -- dash

Place beans in a saucepan; add water to cover by 2 inches. Bring to a
boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1
hour.

Drain and rinse beans; discard liquid. Place roast (cut in half) in a 5
quart slow cooker. In a bowl, combine the beans, tomatoes, carrots,
celery, water, chilies, chili powder, garlic, cumin, oregano and pepper.

Pour over roast. Cover and cook on high for 3 hours.

Reduce heat to low; cook 5 hours longer or until beans are tender.

Remove meat; shred with two forks and return to slow cooker. With a
slotted spoon, serve meat mixture over desired base.

Source:
"Taste of Home"

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Per Serving (excluding unknown items): 353 Calories; 7g Fat (17.1%
calories from fat); 35g Protein; 39g Carbohydrate; 14g Dietary Fiber; 60mg
Cholesterol; 109mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 1/2
Vegetable; 0 Fat.

NOTES : Counts as 7 for meat & beans.

You can serve as a base to taco salad adding lettuce, tomatoes,
fat free sourcream, and 2% cheese.

Or serve in 2 fat free tortillas.

Or cut corn tortillas into wedges - bake - and serve as taco
chips.