Ingredients

• 3-pound pork roast
• 1 pound bag of Royal Corona beans (I use Ranch Gordo)
• 1 small red onion, chopped
• 3 celery stalks, chopped
• 3 carrots, chopped,
• 4 cloves of garlic, minced
• 6-7 cups chicken broth
• 1 tsp thyme
• 1 tsp rosemary
• 2-inch Parmesan rind
• salt and pepper
• olive oil
• 2 cups, baby spinach
• 4 oz, sliced crimini mushrooms
• shredded Parmesan cheese for serving

1. Heat a pan with olive oil over medium heat. Salt and pepper your pork loin roast. Sear on each side, for approximately 5 minutes on each side.
2. While pork roast is searing, chop your vegetables and add them to your slow cooker along with the Royal Corona beans, Parmesan rind, thyme, rosemary, and garlic.
3. Add the seared pork roast on top of the beans and vegetables. Pour in the chicken broth, making sure your beans are fully covered. Cook on high for 5 hours or cook on low for 8 hours. Fold in spinach and mushrooms 30 minutes before serving. Serve with shredded Parmesan cheese.