4 oz (1/2 package) uncured salt pork, freeze the remainder for another use
1 - 2 Tbsp olive oil
1 onion, chopped
3 carrots, chopped in small rounds or julienne style
1 clove garlic, minced
14 oz can petite tomatoes, drained
1 tsp Better Than Bouillon beef base (or bouillon cube)
salt and pepper to taste
4-6 servings of cooked white rice
Empty about 3/4 of a 24 oz bag of dried beans in a strainer. Rinse the beans well and discard any small stones or undesirable looking beans that may have snuck in there. Place the beans in a 5-6 quart crockpot and cover with water, about 1 or 2 inches from the top. Cook on low for 8 hours. Prepare 4-6 servings of white rice if you haven't already. About 20 minutes before the beans are finished cooking, sauté the chopped onion and garlic until softened in a large pan. Add the carrots, tomatoes, beef base, salt and pepper to pan and cook until carrots are tender. Add vegetable mixture to beans in the crockpot and mix well. Serve beans over, or alongside white rice