Slow-Cooked Pinto Beans with Pork Belly

T1.5 diabetic muddling through the food maze. Vegetarian? Sometimes. Pescatarian? Sometimes. Meat lover? Sometimes. Food lover? Always!

Very tasty and easy to prepare. I often use Canadian bacon instead of pork belly or ham hock.

1 lb dried pinto or great northern beans

1 pork belly (you can also use a large ham hock)

1 large onion, diced

3 large carrots, diced

3 large ribs celery, diced

4 cloves garlic, minced or pressed

1 ¾ quarts sodium-free chicken broth or stock

Handful of fresh thyme

1 tsp hot sauce

3 Tbsps molasses (pomegranate or blackstrap), honey, or sugar

Sea salt and freshly ground black pepper to taste

Directions at thegardenofeating.org

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