1 Pound Dry White Beans (navy or great northern beans)
1 15oz Can of Corn (low sodium), or 1 1/2 cup if using frozen corn kernels
1 Onion, (medium size, white or yellow)
4 Heaping Cups of Kale (curly or purple variety)
1 Tablespoons Salt
1 Teaspoon Black Pepper
1/4 Teaspoon Cumin (Optional)
Pinch of Red Pepper Flakes (Optional)
While heating your pan to medium-high heat, sprinkle the outside of the pork with 2 teaspoons of salt and 1 teaspoon of black pepper making sure the spices are evenly spread. Add 1 tablespoon of olive oil to the pan and using tongs, sear the meat on all sides to a golden brown.
Once all sides of the meat are seared, remove the pork from the pan and set the pan aside to cool.
Add 2 cups of water to the cooled pan and scrape the bottom with a spatula to loosen the remaining pork bits.
Add pork pan water, beans, corn, remaining salt, and optional spices to the bottom of slow cooker.
Rough chop kale and onion, add to slow cooker.
Add the seared pork to the slow cooker. Fill slow cooker with remaining water until more than half of the pork is submerged.
Set slow cooker temperature to ‘low’, cover with lid and let cook for 7-8 hours.
When the pork can be easily shredded with a fork and the beans are fully cooked, it’s time to enjoy!
Each 1 cup serving = 3/4 cup of vegetables (Calculated using https://www.supertracker.usda.gov)
Please note that cook time and total recipe yield is variable.