Thursday, March 31, 2011

Slow-Cooker Guinness, Pork & Bean Stew

Two weeks after St. Patrick's Day, and I've still got 3 bottles of Guinness languishing in the refrigerator. The freezer is also starting to get a bit full, roadwork on I-65 South is ruining my daily commute, and the forecast called for crappy rainy weather today (note: it never did rain). Basically, it's the perfect day to cook dinner in the Crock Pot!

As with most slow cooker recipes, this one just takes a few minutes of prep work in the morning. Nothing beats coming home from work to a house smelling richly of stew and knowing you don't have to cook anything, and it sure beats running through a drive-thru for dinner. 

If you don't have Guinness, don't worry. Pretty much any beer will work with this recipe, so just use what you've got. I used my remaining Guinness solely to get rid of it since I don't drink it. 

Slow-Cooker Guinness, Pork & Bean Stew
adapted from Lauren Zietsman

1 lb pork loin, trimmed and cubed
1 yellow onion, diced
1 stalk celery, diced
1 clove garlic, minced
1 can diced tomatoes (do not drain)
1 Tbsp ground cumin
1 packet Goya ham seasoning
1/8 tsp crushed red pepper flakes
1 1/2 cups dried mixed beans, sorted and rinsed
Salt & pepper to taste
2 bottles Guinness Draught
4 cups chicken broth (you can also use beef or veggie broth)

Place the pork, onion, celery, garlic, tomatoes, cumin, ham seasoning and red pepper flakes in a slow cooker. Add the beans and mix well to combine. Feel free to use any kind of beans. I used 15-Bean soup mix since I already had a bag in the pantry. 

Pour in the Guinness (or other beer) and the broth. 

Stir to combine, cover, and cook on LOW for 8-10 hours. Season the stew to taste with salt & pepper.


  1. Do you have any idea with what I could substitute the Goya ham seasoning.
    I would like to make this, and it's better to do it as good as possible.

  2. Instead of the ham seasoning, you can simply use a hambone or even smoked hocks!

  3. This looks wonderful! and I am already planning to add a can of hominy in the last hours or so of cooking :)