Ingredients
Scale
- 1 lb dried navy beans, soaked overnight
- 4 cups chicken broth (homemade is best)
- 2 cups water
- 1/2 cup butter or ghee
- 1 large red onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, diced
- 2 cups fresh spinach, chopped
- 1 1/2 tsp dried thyme
- 1 1/2 tsp dried oregano
- 1 1/2 tsp garlic powder
- 1 tsp curry powder
- 1 tablespoon sea salt (+ more to taste)
- 1/2 tsp black pepper
- 2 pork shanks
Instructions
- Drain the beans and rinse
- Place in a large pot with new water to cover, bring to a boil
- Cook beans until just beginning to soften and then place beans in the slow cooker
- Add the broth, water, butter or ghee, vegetables, spices and pork shanks
- Cook on low for about 8 hours
- Just before serving, remove pork shanks and pull the meat off
- Return the meat to the slow cooker along with the chopped spinach
- Serve and enjoy the creamy goodness!