Cooked in a slow cooker, such as a crock-pot, this is a low-fat version of a fast food dish.
Preparation Time: 25 mins
Cooking Time: 9 hrs
Extra Time: 8 hrs
(for soaking)(note: above cooking time is for slow cooker)
Yield: 22 x 1/2-cup servings
In the slow cooker, cover the beans with hot water (about 1/2 an inch above the beans). Turn the slow cooker to high for 1 hour and then turn it off. Leave to soak over night.
In the morning, remove beans (reserving cooking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients. Cook on high 1 hour, and then on low 6 hours. Remove meat and shred with two forks. Return the meat to the slow cooker. Cook on high 1 more hour, or until the beans are tender.
Serve over a bed of lettuce. Can top with low-fat grated cheese, chopped onions, tomatoes, fat free sour cream and low-fat tortilla chips.
Serving suggestions and garnishes are not included in nutritional analysis, and may not be dairy-free or gluten-free.
This meat and bean mixture also makes wonderful burritos.