|Dried black beans||2 Pound|
|Water||10 Cup (160 tbs)|
|Boneless smoked pork butt||2 Pound|
|Pepperoni||1⁄2 Pound, cut into 0.5-inch pieces|
|Onions||3 Large, sliced|
|Dry red wine/Beef broth||2 Cup (32 tbs)|
|Orange||3 , peeled and sectioned|
|Parsley||1⁄4 Cup (4 tbs)|
1 Pick over beans and rinse under running water.
Combine beans with water in a large kettle or a 5-quart electric slow cooker; bring to boiling and boil 2 minutes; cover.
Remove from heat; let stand 1 hour; add pork butt, pepperoni, onions, wine or beef broth and salt; cover.
2 Cook on low (190Â° to 200Â°) 8 hours, stirring after 4 hours, if possible, or on high (290Â° to 300Â°) 4 hours, stirring after 2 hours, if possible, or until beans and meat are tender.
3 Remove pork butt; press beans against the side of the slow cooker with a wooden spoon to mash some of them.
Serve with orange sections and chopped parsley arranged atop beans.
4 Slice pork butt thinly and pass it around, on a separate plate, with mustard and whole-wheat bread.