Ingredients
1 package (16 ounces) dried great northern beans, rinsed and drained1 large sweet onion, chopped3 medium carrots, chopped3 celery ribs, chopped1 pork tenderloin (1 pound) 1 teaspoon garlic powder1 tablespoon fresh minced chives or 1 teaspoon dried chives1 teaspoon dried oregano1/2 teaspoon dried thyme1 teaspoon pepper1 carton (32 ounces) reduced-sodium chicken broth 1 can (14-1/2 ounces) reduced-sodium chicken broth1 bottle (12 ounces) extra pale ale 1 can (14-1/2 ounces) diced tomatoes, drained5 ounces fresh spinach1-1/2 to 2 teaspoons salt
Preparation
Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water.
In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender.
Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.
