Slow cooker: pork and garbanzo beans

Name: Slow cooker: pork and garbanzo beans
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tsps ground cinnamon; 1 Tbsp ground cumin; 453.59 g dried garbanzo beans *1; 2 tsps black pepper; 1 small onion; 1.36 kgs pork roast; 2 tsps salt; 946.35 ml water

Slow Cooker: Pork and Garbanzo Beans takes approximately 45 minutes from beginning to end. This recipe serves 6. This main course has 587 calories, 66g of protein, and 14g of fat per serving. For $2.99 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. Head to the store and pick up water *2, cumin, pork should roast, and a few other things to make it today. This recipe is liked by 22 foodies and cooks. It is brought to you by Foodista. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 96%, this dish is outstanding. Similar recipes include Slow Cooker Pork and Beans, Slow Cooker Pork and Beans, and Slow Cooker Pork and Beans.

Ingredients

ground cinnamon

2 tsps

ground cumin

1 Tbsp

dried garbanzo beans *1

453.59 g

black pepper

2 tsps

onion

1 small

pork roast

1.36 kgs

salt

2 tsps

water

946.35 ml

Method

In slow cooker layer in this order: pork, then garbanzo beans, onion, pour water over all.
Mix spices together and sprinkle over pork and beans. Cover. Set on low and cook for approximately 6 hours. The beans should be tender and creamy. The pork should fall very easily from the bone. The pork can be either shredded for cubed for your preference. *3Serving Suggestion: Scoop about 1 cup of beans with broth into a soup bowl. Top with shredded pork.
Add 1/4 of an avocado sliced, top with chopped fresh cilantro.NOTES:*1 The beans do not need to be soaked before adding to the slow cooker. They will be perfectly soft and creamy without pre-soaking.*2 Substitute the water for: 2 cups water and 1 bottle of good quality dark beer like Negra Modelo. You can also substitute the water for chicken stock or pork stock. Each of these substitutions will add an extra dimension of flavor.*3 If you want to shred the pork, it is easiest to do when the pork is hot. Use two forks to pull the pork apart and shred. If you want to slice the pork (like for sandwiches) it is best to do when the pork is cold.
Let the pork rest in the refrigerator for several hours or over night. Slice with a serrated knife or a very sharp chef knife.

Nutrition:

586 kcal

Carbs

48 g

Fat

14 g

Protein

65 g

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