• Cooking Time: 270
  • Servings: 4–5
  • Preparation Time: 15



  • 2 (1½ lb) pork tenderloins, trimmed of fat
  • 1 yellow or white onion, chopped
  • 1 can beef stock or beef bouillon
  • Salt and pepper to taste
  • 1 lg can diced tomatoes
  • 1 can lg butter beans
  • 1–2 tbsp A-1 or Tabasco® Garlic and Pepper sauce, optional


  • Layer into a crockpot meat, onion, stock, salt, pepper and tomatoes making sure the meat is completely covered.
  • Cover and set on high for at least 4½ hours.
  • When meat is fork tender, break up with a fork then add butter beans.
  • Simmer until serving time.
  • Beans will turn mushy if they are left too long in the pot or stirred too often.
  • Serve with sourdough bread.

Author Credit: Debbie O’Donovan

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