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© Meredith Corporation. All rights reserved. Used with permission.
(7 1/2 cups)
In a large pot combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Meanwhile, trim fat from pork. Cut pork into 3/4-inch pieces.
In a 3 1/2- or 4-quart slow cooker combine drained beans, pork, broth, 1 cup water, onion, carrot, sweet pepper, salsa, cumin, liquid smoke, and garlic.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro.