Ingredients

The following ingredients have 5 Servings
  • 1 pound(s) october beans, dried
  • - water to cover
  • 4 slice(s) pork tenderloin chops
  • 2 teaspoon(s) black pepper, freshly cracked
  • 3 - chicken bouillon cubes
  • - water to cover
  • 1 cup(s) onion, diced (optional for garnish)

Instruction

  • first wash the dried beans in cold water and remove any stones or debris. then cover with water, plus 2" in a large pot. place over med high heat and bring to a boil. let boil 2 minutes. remove from heat and cover. let sit 1 hour. drain and rinse in warm water.
  • while beans soak add pepper to both sides of tenderloin. arrange in 6 quart crock pot/slow cooker so that all pieces touch the bottom. turn on high and close the lid. cook 1 hour. just before adding beans remove lid and turn the tenderloin onto the other side. add rinsed beans. add hot water to cover beans plus 2". cover and cook on high 4-6 hours.
  • 30 minutes before serving add the chicken bouillon cubes (crush then into the pot) and stir. replace lid.
  • To serve, break up tenderloin with a serving spoon then ladle the beans, tenderloin and broth into a bowl. Add chopped onion if you wish. Serve with cornbread and cooked greens.