Slow Cooker Beans and Pork | Oregonian Recipes

Ingredients

• 3 cups (1 pound 4 ounces) dried navy beans
• 1-3/4 pounds pork blade steaks
• 4 cups finely chopped onions
• 1 cup finely chopped red or green bell peppers
• 3-1/2 to 4 cups hot water
• 1/4 cup molasses
• 1/4 cup brown sugar, packed
• 2 teaspoons sea salt, plus extra for seasoning
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 2 bay leaves
• 4 whole cloves
• 1/4 cup tomato paste
• 3 tablespoons apple cider vinegar
• Freshly ground black pepper