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Hearty Pork & Black Bean Nachos

Total Time

Prep: 15 min. Cook: 6 hours

Makes

10 servings

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
Hearty Pork & Black Bean Nachos Recipe photo by Taste of Home

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

  1. Place 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.
  2. When 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.

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
  • Pinto and kidney beans work well in place of black beans.
  • Try turkey jerky in place of beef jerky.
  • Nutrition Facts

    3/4 cup meat mixture (calculated without chips and toppings): 469 calories, 24g fat (9g saturated fat), 87mg cholesterol, 1055mg sodium, 27g carbohydrate (3g sugars, 7g fiber), 33g protein.

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