Crockpot Recipe - Bean Chalupa

23 October 2008

1 pound dried pinto beans
1 (3 1/2-pound) pork roast, I used a boneless roast
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 tsp black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (10-ounce) can Rotel tomatoes
4 cups hot water

Rinse and sort beans. Put beans in 6 qt. crockpot that's bean sprayed with Pam. Add roast on top of beans. Add all other ingredients, making sure water completely covers the roast. Cook on high for about 8 hours or until beans are done. Using two forks, shred the roast and mix it well into the beans. This might work better if you removed the roast to a plate to shred, then added back to the crock. Serve in bowls over Fritos with shredded cheese, salsa, sour cream, guacamole, and any other tex mex toppings you enjoy. It is also very good served over rice.


Rhonda said...

that looks so good! I just wished I had cooked it for our supper too.

Scarlet O'Kara said...

Can I just say, "Yum, Yum, Yummy!"

I just read it off to my husband and sister and they want me to make it for dinner tomorrow night...for my sister's birthday dinner!

JANE4girls said...

I have been tagged and you are next. BTW, LOVE the blog layout!

Unknown said...

That looks really good!

Scarlet O'Kara said...

Just had to let you know that I am currently cooking this lovely dish in my crockpot right now!

Home as Hobby said...

I am totally trying the bean chalupa! Thanks for sharing.