pots kitchen dinnerIt’s Friday and time to make a fun meal. While you are out shopping try these meals.

Set the Sunday table with this


  • 1 lb dried black beans (2 cups), sorted, rinsed
  • 4 slices bacon, diced
  • 1 lb boneless pork shoulder or butt, cut into 1 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 lb boneless beef chuck, cut into 1 1/2-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 1/4 cups Progresso™ chicken broth (from 32-oz box)
  • 1 smoked ham hock (about 1 lb)
  • 1 tablespoon apple cider vinegar
  • 1 batch of Collard Greens
  • 2 bunches collard greens (about 2 lb)
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • 1 Soak beans in cold water 8 hours or overnight.
  • 2 Spray 6-quart slow cooker with cooking spray.
  • 3 Heat 12-inch skillet over medium heat. Add bacon; cook until crispy and brown. Using slotted spoon, transfer bacon to slow cooker. Season pork shoulder with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Increase heat to medium-high. Cook pork in bacon drippings 3 minutes on each side or until well browned. Transfer pork to slow cooker.
  • 4 Season chuck evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to skillet; cook about 3 minutes on each side or until well browned. Place in slow cooker. Reduce heat of skillet to medium; add onions to skillet. Cook about 4 minutes or until softened. Add 4 cloves garlic; cook 1 minute. Transfer to slow cooker. Stir to combine.
  • 5 Drain beans; add beans, broth and ham hock to slow cooker. Cover; cook on Low heat setting 8 hours or until beans and meat are tender.
  • 6 Remove ham hock; let cool enough to handle. Remove meat from hock; shred into small pieces, and return to slow cooker. Stir in vinegar.
  • 7 Meanwhile, cut away tough stalks and stems from collard greens. Wash collards thoroughly. Stack up several leaves, and roll up lengthwise in a bundle; cut them into 1-inch strips. Repeat until all leaves are shredded.
  • 8 In 12-inch skillet, heat oil over medium heat. Add 4 cloves garlic; cook about 2 minutes or until starting to brown. Add the greens; toss well with oil and garlic. Cook 2 to 4 minutes or until wilted. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • 9 Serve beef, pork and beans over white rice with collard greens and orange segments.

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