Yesterday I slow cooked a pork roast in the crockpot. I made up a pot of black beans to go with it. It turned out pretty good.
To prepare the beans:
12 -24 hours ahead of time: Take 2 cups dry black beans, rinse under warm water to remove any dirt and check for small rocks. Put into a bowl with plenty of warm water to soak the beans. Stir in 2-3 Tbs lemon juice. Cover and let set overnight (12-24 hours).
The next morning, drain the beans and rinse well under warm water. Put the beans into a pot with plenty of water and bring to a boil. Skim off the foam from the top and discard. Cover and turn down the heat to a simmer for 2-3 hours. Stir often and keep plenty of water in with the beans.
For the Pork Roast:
Place the roast in the crockpot on low heat for 6-7 hours. I put sliced onion over the top, sprinkled worcestershire sauce over the meat, a 1/2 can of pineapple chunks with a bit of the juice, and maybe a 1/2 cup water.
For leftovers the next day:
Shred a bit of the roast, mix with a few spoons of the beans and place on a butter fried tortilla. Toppings: guacamole, sour cream, diced green onions, hot sauce/or salsa.