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.