1 package (16 ounces) dried great northern beans, rinsed and drained
1 large sweet onion, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 teaspoon garlic powder
1 tablespoon fresh minced chives or 1 teaspoon dried chives
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 bottle (12 ounces) extra pale ale
1 pork tenderloin (1 pound)
1 can (14-1/2 ounces) diced tomatoes, drained
5 ounces fresh spinach
1-1/2 to 2 teaspoons salt
Directions
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, vegetables and pork. Add seasonings, broth and ale. Cook, covered, until beans and pork are tender, 6-8 hours.
Remove pork; shred with two forks. Stirtomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, low until heated through, about 20 minutes.
