Pulled Pork and Bean Soup

I got this recipe from my mother who got it from a friend of hers, (J.B.). The soup has relatively few ingredients and since it is made in a slow cooker, it is very simple. This recipe has won its way onto our dinner table at least once a month. Pairs well with Three-Herb Bread.

I have found that by soaking the navy beans overnight in a brine, the beans turn out tender and yet firm and their outer skins stay intact.  The original recipe called for additional salt, but I have found with the extra bringing step, no additional salting is required.

• 1 lb. Navy Beans
• 3 Tbsp salt
• 4 cups water
  
• 2 12 oz. bottles of lager (I have used Killians Irish Red and been very happy with the results.)
• 3 cups Water (This is the same as two beer bottles of water!)
• 1 tsp Canned Chipotle Chilies in Adobo Sauce
• 1 tsp Adobo Sauce
• 1 tsp Cumin
• 1 large Onion-chopped
• 1 1/2 lb Pork Shoulder or Butt

Directions:

1. Soak the beans overnight in salt water.  
2. Drain and rinse beans in a colander.
3. In slow cooker combine ingredients. Set on high until beans are tender and pork pulls easily (about 4 hours). Separate the pork with a fork.
4. Serve garnished with chopped parsley, salsa and/or sour cream.