Ingredients :
- 1 package dried great northern beans
- 1 large sweet onion, chopped
- 3 medium carrots, chopped
- 3 celery ribs, chopped
- 1 pork tenderloin
- 1 teaspoon garlic powder
- 1 tablespoon fresh minced chives or 1 teaspoon dried chives
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon pepper
- 1 carton reduced-sodium chicken broth
- 1 can reduced-sodium chicken broth
- 1 bottle extra pale ale
- 1 can diced tomatoes, drained
- 5 ounces fresh spinach
- 1-1/2 to 2 teaspoons salt
Directions :
- Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
- Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
- In a 6-qt. slow cooker, layer beans, onion, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low until beans and pork are tender, 6-8 hours.
- Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.
