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Pork and blackbeans

I am new to slow cookers. I have a bag of black beans I have been soaking and a half dozen country style pork ribs. I was thinking of browning the ribs and some minced onions and carrot, adding vegetable broth, minced garlic, allspice, bay leaves, and some roasted peppers. Anything you'd add, subtract, whatever?

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  1. Just to clarify, you are planning on cooking the beans and meat in the same slow cooker, correct?

    It sounds good to me, but I personally would add the peppers later. They sometimes loose the flavor battle in a slow cooker and become muddy, depending on how long you are cooking. I would personally do 6 hours on low, checking at 4.

    But beans and slow cookers and I have issues. Mine always turn into mush.

    1 Reply
    1. re: autumm

      Yes, I was going to do them in the same pot. Great point on the peppers.

    2. I would cook the beans and pork separately, so you can use the leftover pork in other recipes. Also, the excess liquid from the beans will dilute all the juices and rendered fat from the pork ribs.

      1 Reply
      1. re: Atomic76

        I was thinking something like this too. If you don't cook them separately I think there's a danger this dish is going to end up being fatty in a bad way. I wouldn't use country ribs in this myself - I always use something like pork neckbones for beans. But do let us know how it turns out.

      2. Add one whole scotch bonnet pepper.

        1 Reply
        1. Took most of the tips. I trimmed the major fat from the ribs and also added a splash of cider vinegar. Next time maybe another habanero. All in all quite tasty.

          3 Replies
          1. re: tim irvine

            How did you you like your results in the slow cooker compared to say, a dutch oven?

            1. re: ratgirlagogo

              I think it may actually be better for a very long and low cook. Of course I first browned the meat in a fry pan. The other real plus, a big consideration in Austin at this time of year, is not heating up the kitchen as much.FWIW I got the Cuisinart 3.5 quart. I like the ceramic insert. It handled a half dozen country ribs and a bag of black beans.

              1. re: tim irvine

                Well, not heating up the kitchen is a plus, natch. I like the slow cooker for beans for some of the reasons you give, but I'm not crazy about doing meat in it, I feel like it ends up a little drier than I'd like. Of course we have an old West Bend, so maybe that's it.

          2. Here's Jacque Pepin recipe for his wives Puerto Rican pork and beans.

            I think it would work equally well with Black Beans....

            http://blogs.kqed.org/essentialpepin/...

            1. Look up feijoada. This is a classic Brazillian dish that uses thease ingerdients. It will probably give you some idea.