Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
Place beans in a slow cooker. Cover them with the chopped onion, jalapeno pepper, garlic and bacon pieces.
Lay the porks chops in the slow cooker in a single layer.
In a small bowl, mix the bouillon, barbecue sauce, ketchup and brown sugar. Pour this mixture over the top of the pork chops.
Cover the slow cooker and set it on low. Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
Hack: If you don’t have great northern beans, use navy beans or whatever white beans you have on hand!
Hack: Frozen or dehydrated onions can be used in this recipe!
Hack: One can of any kind of white bean can be substituted for the dried beans. It is not necessary to soak the canned beans overnight. Reduce slow cooker time to 3-5 hours or until pork chops are fork tender.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Place ribs in a large saucepan and cover with cold water. Add wine.
Bring the water to a boil, drain and rinse ribs.
Put the ribs into an instant pot, cover with water and cook for 50 minutes. Alternatively, you can simmer them in a large pan on the stovetop for 1 hour.
Mix ingredients for the sauce and set aside.
Preheat oven to 350℉ (380℉ for crispier ribs)
Line a baking pan with aluminum foil and lay ribs in the pan in a single layer. Brush both sides with the cooking sauce.
Bake for 10 minutes, turning once.
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While ribs are notorious for being high in fat and calories, it’s not all bad news. They also contain a healthy dose of necessary nutrients so count them in for the occasional treat!
Slice onions, bell peppers, and mushrooms into ½” slices. Thinly slice garlic cloves and ginger.
Thinly slice pork and mix with 1 tbsp soy sauce, 1 tbsp red wine, a pinch of salt, pepper and egg white. Massage pork for 2 minutes. Add 1 tbsp cornstarch and mix well. Set aside.
Mix 2 tbsp soy sauce, 1 tbsp red wine, 1 tbsp sugar, 3 tbsp vinegar, a pinch of salt, 1 tbsp cornstarch and 3 tbsp water together in a small bowl for cooking sauce.
Heat oil in the wok or heavy skillet. When hot, add ginger, garlic and crushed pepper. Saute for one minute. Add pork and saute until cooked through. Remove the pork mixture from the pan, reserving oil.
Add peppers and mushrooms to the pan. Saute for 2 minutes and add a pinch of salt. Add pork, cooking sauce and green onions and bring back to a simmer.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized containers for up to 3 months.
Hack: Check the produce department of your local grocery store for loose mushrooms to avoid having to buy an entire package. If you don’t see them, ask a clerk if they are available.
Hack: Do you know that you can freeze fresh ginger root? If you choose organic ginger, you don’t have to peel it but you will have to thaw it before slicing.
Hack: Chop any leftover green onions and freeze in a sealable freezer bag or container for future use.
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In a small bowl, mix cranberry sauce, honey and onion powder. Pour over pork roast.
Cook on low for 10-12 hours.
Remove pork from the cooker, shred and stir back into the sauce.
Serve over rice, egg noodles or mashed potatoes.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for future use.
Hack: Fresh cranberries are only between October and December, which is why they’re such a holiday favorite! Take advantage of that time window to buy a few extra bags for your freezer. Did you miss your chance? Check the freezer section of the supermarket where you're likely to find some in the berry section.