Slow Cooker Beans & Pork Recipe - Voanjobory Stew

Get ready for a beans and pork recipe that’s about to become your new favorite set-it-and-forget-it meal! Our Slow Cooker Voanjobory (Cowpeas) and Pork Stew is a deeply savory, Malagasy-style dish that brings together tender pork and creamy cowpeas in a rich, flavorful broth. If you're looking for an easy crock pot recipe with beans that delivers big on taste with minimal effort, you’ve found it. This isn't just any generic cowpeas stew; it's a celebration of unique flavors and textures, made effortlessly in your slow cooker. The magic happens slowly, transforming humble ingredients into a hearty meal where the pork becomes incredibly fork-tender and the beans achieve a sublime creaminess without falling apart. It’s the perfect pork in beans recipe for cozy nights, meal prep, or feeding a crowd without breaking a sweat.
But what exactly is voanjobory? In plain English, voanjobory are a type of cowpea, also known as Bambara groundnuts. They have a distinct, slightly nutty, earthy flavor and a firmer texture than many other beans, which allows them to hold their shape beautifully even after hours of slow cooking. For US readers, look for them labeled as "Bambara groundnuts" or "voanjobory" in international or specialty food stores. If you can't find them, a good substitute would be black-eyed peas, though the flavor profile will be slightly different. This stew is slow cooker-friendly, makes the pork incredibly tender, ensures the beans are creamy, and is a fantastic make-ahead freezer meal.

Ingredients

• Voanjobory / Dried Cowpeas: 1 pound (about 2 cups dry). If you can't find voanjobory, black-eyed peas are a good substitute.
• Pork Shoulder: 2-3 pounds, cut into 2-inch chunks. This cut is fantastic for slow cooking because its marbling breaks down beautifully, making the pork incredibly tender.
• Onion: 1 large, chopped.
• Garlic: 4-5 cloves, minced.
• Neutral Oil: 2 tablespoons (like vegetable or canola oil).
• Water or Broth: 6-8 cups. You need enough liquid to just cover the beans and pork in the slow cooker, so adjust based on your cooker's size.
• Salt: 1 teaspoon, or to taste. Remember, it's best to add most of your salt at the end.
• Black Pepper: ½ teaspoon, or to taste.
• Optional: A pinch of cayenne pepper for a subtle kick, or 1 bay leaf for added depth.

Directions

1. Soak & Drain the Beans: The night before, place your dried voanjobory/cowpeas in a large bowl and cover with plenty of cold water. Let them soak overnight (8-12 hours). The next day, drain the beans and rinse them well under cold water. This step is crucial for even cooking and digestibility.
2. Brown the Pork (Recommended): Heat the neutral oil in a large skillet over medium-high heat. Add the pork chunks in a single layer, working in batches if necessary to avoid overcrowding. Sear until golden brown on all sides. This browning step isn't strictly mandatory, but it adds incredible depth of flavor to the stew that you'll miss if you skip it. "Golden brown" means a nice, caramelized crust has formed on the exterior of the pork.
3. Sauté Onion & Garlic: In the same skillet (no need to clean it!), reduce the heat to medium. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant.
4. Load the Slow Cooker: Transfer the browned pork and the sautéed onion and garlic mixture to your 6-quart slow cooker. Add the drained and rinsed voanjobory/cowpeas. Pour in 6-8 cups of water or broth, ensuring the ingredients are just covered. Stir gently.
5. Slow Cook: Cover your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The exact time can vary based on your slow cooker and the age of your beans.
6. Finish & Season: Once the cooking time is up, check for doneness. The beans should be tender and creamy, and the pork should be fork-tender, easily shredding with a fork. Adjust the salt and black pepper to your taste. If the stew is too thin, you can thicken it by mashing about a cup of the beans against the side of the slow cooker with a spoon, then stirring them back into the stew. This naturally thickens the liquid without needing extra ingredients.
7. Serve: Ladle the hearty stew over warm white rice. For a fresh contrast, consider adding something fresh and crunchy on the side, like a simple grated carrot salad or a quick tomato salad. Enjoy!