1 can Bush’s Texas Ranchero beans

4 c. leftover pulled pork

1 jar salsa (I used Sage Valley organic medium salsa)

1 can whole kernel corn

1 can great northern beans

Combine and cook in the crock pot 4-6 hours on low or 2-3 on high.

Serve topped with chips or broken up tostadas, shredded cheese and sour cream.

Place in bowl next to a salad of a variety of fresh greens, cucumber, red pepper, mushrooms, and avocado splashed with a little balsamic vinaigrette.

Everyone raved, even though this was a combination of semi-homemade ingredients and leftovers.  The salad really took it over the top!

Sage Valley organic medium salsa Tostadas