“Beans are highly nutritious and satisfying, they can also be delicious if and when properly prepared, and they posses over all vegetables the great advantage of being just as good, if not better, when kept waiting, an advantage in the case of people whose disposition or occupation makes it difficult for them to be punctual at mealtime.” Andre Simon (1877-1970)
This recipe is comfort food at its best. Add some cornbread and you have a great meal.3 to 4 pound pork roast 1 pound bag Great Northern white beans 1 small onion, chopped (optional) Salt and Pepper 1 teaspoon minced garlic Soak beans overnight or according to package directions. Next morning, add roast and beans to crockpot, along with chopped onion, garlic and pepper. (I don’t salt my beans until they are done). Add enough water to cover beans and leave a little space at the top or crockpot will run over when it starts to boil. Cook on high for 4 to 5 hours or low 7 to 8 hours until done. Serve with cornbread. Enjoy! Don’t Forget to Pin! You might like my recipe for cornbread muffins or my Southern cornmeal hoecakes to accompany this recipe! Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 26,000 e-mail subscribers and they are always the first to know about any new posts. We have 78 boards on Pinterest with over 31,000 followers that will give you lots of recipes, ideas and interesting stuff to post. You can follow us on Pinterest here: The Southern Lady Cooks on Pinterest. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holderYou will be able to “share” these by looking below and clicking on Facebook, Twitter or Pinterest to share with your friends. Click on the picture of the little printer below if you want to print the recipe.