Anasazi and Peruano Bean Tostado with Chipotle Pulled Pork

Ingredients

• 1 pound Indian Harvest Anasazi Beans
• 1 pound Indian Harvest Peruano Beans
• 3 pounds pork butt roast
• ¼ cup olive oil
• 4 tablespoons garlic, chopped
• salt and pepper, to taste
• 1 - 7oz can chipotle in adobo (about 5 to 6 peppers with adobo), minced
• 24 tostada shells 

Directions

Cook beans according to package directions, drain and cool immediately. Season pork with salt and pepper to taste. Lightly coat oven safe pan with oil and heat until very hot. Sear pork roast in oil on all sides and then add 1 inch of water or stock to the pan. Place pan in 300° F oven uncovered. Cook for 2 to 3 hours, or until tender. Remove roast and let rest for 20 to 30 minutes. Using two forks, pull apart the roast and discard any fat or bone. Heat oil in large pot and sauté onions & garlic until onion softens. Stir in chipotle in adobo and sauté for an additional minute. Stir in pulled pork and mix well. Once pork is heated through, gently stir in beans until mixed well. Add salt & pepper to taste and heat through. Serve on tostada shells garnished with Mexican cheese, fresh salsa, cilantro and serve with sour cream, guacamole and shredded lettuce if desired.

Yield: About 24 servings