Slow Cooker Depression Era Pork Shanks and Navy Beans Directions:
Place the navy beans in a large pot, cover generously with water, and bring to a full boil. Boil for 10 minutes, then drain well.
Pat the pork shanks dry. Lightly coat a large skillet with cooking spray and heat over medium-high heat. Sear the shanks for 3 to 4 minutes per side, until deeply browned.
Transfer the boiled, drained navy beans to the bottom of a 5- to 6-quart slow cooker. Nestle the browned pork shanks over the beans in a single layer.
Pour in 6 cups water, or enough to keep the beans fully submerged with most of the shanks surrounded by liquid. Sprinkle in the kosher salt.
Cover and cook on LOW for 8 to 10 hours, until the beans are very tender and creamy and the pork is fall-apart tender.
Check the liquid level about halfway through cooking. If the beans are no longer submerged, add only enough hot water to cover them by about 1/2 inch.
If the finished cooking liquid is thinner than desired, remove the lid and cook on HIGH for 20 to 30 minutes. For a thicker texture, mash a small spoonful of beans against the side of the slow cooker and stir them back into the sauce.
Carefully lift out the pork shanks. Spoon the navy beans and thickened cooking liquid into bowls, then place a whole shank or generous pieces of tender pork over each serving.
WW Points Calculation
Trimmed bone-in pork shanks: 44 points
0-point ingredients: navy beans, water, kosher salt, cooking spray — 0 points
Points Information
Total Points: 44 points
Servings: 8 servings
Points per serving: about 6 points
Nutrition Information
Calories: 365
Protein: 31 g
Carbohydrates: 36 g
Fat: 11 g
Fiber: 9 g
Sugar: 1 g
Sodium: 460 mg
I'm waiting for your comments! Enjoy!
