Recipe: Black Bean/White Bean Stew with Shredded Pork

Open three cans, shred one fist-sized hunk of cooked pork shoulder or loin, and dinner is ready. Meat goes in at the end. Serves 4.

1 can white beans, such as navy beans
1 can black beans
1 can tomatoes
1 can water
1/2 pound cooked pork
1 teaspoon cayenne (red) pepper
1 teaspoon salt

Open the cans; pour tomatoes with their juice into a pot or into a 2-quart or 3-quart slow cooker. Open, drain and rinse the white beans and the black beans; place in the pot with tomatoes and water. Stir in salt and pepper. Cook gently and allow to simmer for 20 minutes or more on stovetop or all day on low in slow cooker. Add chopped pieces of cooked pork, heat through, and serve. Good with rice.