Slow Cooker: Pork and Garbanzo Beans


3lb Pork Should Roast – bone-in
16 oz bag of dried garbanzo beans (rinsed, but not soaked) *1
4 cups of water (also see “Notes” at bottom of recipe) *2
1 small onion, sliced
1 Tbsp dried cumin
2 tsp cinnamon
2 tsp ground black pepper
2 tsp salt


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. *3
Serving 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.
*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.


I love my slow cooker. It is the easiest way to make dinner. Just put everything in the cooker, set to low and wait 6 hours. Done! Love it. Here is a recipe that I made this week. Very simple, tasty and it came out great. This dish is about $10 total for all ingredients.

Pork and Garbanzo Beans
Serves 6-8 (left overs can be frozen and reheated later. This recipe freezes well.)

Other Names:

CrockPot Pork and Garbanzo Beans




Thursday, November 29, 2012 - 2:57pm


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