Hearty Pork & Black Bean Nachos
My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, Georgia
Can you freeze Hearty Pork & Black Bean Nachos?
Freeze cooled shredded meat mixture with juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
Test Kitchen tips
Ingredients
- 1 package (4 ounces) beef jerky
- 3 pounds pork spareribs, cut into 2-rib sections
- 4 cans (15 ounces each) black beans, rinsed and drained
- 4 cups beef broth
- 1 cup chopped onion
- 6 bacon strips, cooked and crumbled
- 4 teaspoons minced garlic
- 1 teaspoon crushed red pepper flakes
- Tortilla chips
- Optional: Shredded cheddar cheese, sour cream, thinly sliced green onions, pickled jalapenos and chopped tomatoes
Directions
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1Place beef jerky in a food processor; pulse until finely ground. Place ribs in a 5- or 6-qt. slow cooker; top with jerky, beans, broth, onion, bacon, garlic and pepper flakes. Cook, covered, on low 6-8 hours or until meat is tender.
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2When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
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