Black Bean and Pork Stew

Ingredients

1 16-oz package dry black beans 1 1/2 pounds boneless pork shoulder butt roast 2 12-oz bottles dark beer 1 red bell pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped 1 1/2 teaspoons garlic salt 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 cup sour cream 2 Roma tomatoes, chopped Fresh cilantro leaves for garnish

Directions

1. Place the beans in the bottom of a lightly greased large slow cooker. Place the pork on top of the beans and add the beer, red peppers, jalapeños, garlic salt, cumin, and black pepper. 2. Cover and cook on high for 4 hours. 3. Use two forks, pull apart the pork. Serve warm with a dollop of sour cream, a sprinkling of the tomatoes, and a garnish of cilantro on each serving.