Southern Pork and Beans-Slow Cooker Optional

Most of the time when I make a big pot of beans it's predominantly southwestern in flavor with lots of cumin. This is a milder dish that I think would be more considered southern. What peaked my curiosity was the use of Lipton's Dry Onion Soup Mix, I had some in the closet and the expiration date was approaching (yep, it does have an expiration date)...

It also gave me a chance to use my homemade Pickled Jalapenos-yum! They are optional.

This is a slow cooker recipe but I chose to cook it slowly (a very low bubble) in a cast iron dutch oven on the stove top. I did not pre-soak my pintos and it took about 3 1/2 hours. I made a half a batch and only used one boneless center cut pork chop, beans are a good way to cut back on meat. The only other change I made was to give it a good hearty splash of the brine from my pickled jalapenos when it was done.

This is meant to be served over rice, corn bread on the side would be nice too:@)

Slow Cooker (Optional) Pork and Beans-from Deep South Dish
1 lb dry pink, pinto, red or white beans
6 C water
2 envelopes dry onion soup mix
1 tsp chili powder -or smoked paprika
freshly cracked pepper to taste
1/4 C chopped pickled jalapenos
2-3 lbs boneless pork loin roast
1/4 tsp cayenne or cajun seasoning, optional-I did not use this
After beans are soft, add salt if needed
Hot cooked rice for serving

1. Add fist seven ingredients to slow cooker for 7-8 hours on high. Or add to a pot, bring to a boil, cover and reduce to a very low bubble and cook until meat falls apart and beans are soft, about 3 to 5 hours. Does it get much easier than that folks??? That's just how I did it, please check out the original post for more detailed directions.
2. When beans are soft add cayenne or cajun seasoning if desired and salt if needed. Serve over rice.

Have a happy day:@)