Weekender Bean Stew
-1 (20-ounce) bag dry beans, 15-bean variety or otherwise
-1 yellow onion
-1 celery stalk
-1 (2-lb) box vegetable stock
-1 (15-ounce) can sliced stewed tomatoes, undrained
-3 cups water (approximate)
-2 teaspoons seasoning salt
-2 teaspoons garlic powder
-1 to 1.5 lbs. cooked pork tenderloin, bite-size pieces (thawed)
First, rinse the contents of a 20-ounce package of dry beans and remove any hull shards or other objects if necessary.Place the washed beans in the bottom of a 4-quart slow-cooker. Chop 1 yellow onion, 1 celery stalk and 1 apple into bite-sized pieces. Add vegetables to Crock Pot. (Note: depending on the variety of meat you use, you can always swap out the apple for something more fitting, like a turnip with bacon or parsnips with cubed ham, etc.)
Cover with 1 container (32 ounces) vegetable stock. (You can substitute three 14-ounce cans of broth for the stock if you want. I just like the weight of the stock better.)
Empty 1 (15-ounce) can stewed, sliced tomatoes (undrained) into slow cooker and add about 3 cups water (or enough to amply cover all vegetables and beans.) Sprinkle 2 teaspoons seasoning salt and 2 teaspoons garlic powder over the ingredients and stir well.
Cover slow cooker and set on HIGH setting. Cook 6-7 hours at high heat or until beans begin to tenderize. Reduce heat to WARM setting and add thawed, cooked pork tenderloin cubes or other pre-cooked meat.
Stir well, replace lid, and leave on warm heat for 1 ADDITIONAL HOUR or until meat is thoroughly heated. Refrigerate leftovers overnight and replace over WARM setting again on Sunday morning, adding more liquid if necessary.