Is it possible to curl up and dive into something at the same time? I'm not sure...I'll say it is with a bowl of soup!
I like to buy large Boston Butts when they're on sale at the grocery store, cook the entire roast in my slow cooker, shred it all up, then freeze the leftovers. I'll usually use them for either quesadillas or, put it into a delicious soup, which is what I've chosen to do today!
Now that your beans are ready, mince up your garlic, and saute it gently over medium heat, with about 1 tsp of olive oil, for just a minute or so.
Once your garlic has softened, add in your shredded pork, and let this warm through, then mix in your beans.
Add in your herbs, and again, mix well. Now its time to add in your liquids! In goes the chicken stock, and white wine.
Bring up to a simmer, and let this cook for at least 2-3 hours, testing the beans at the 2 hour mark. Depending on how long you let the beans soak earlier, will reflect how long they will need to become tender in this soup. As everything cooks together, you'll notice some fat coming to the surface. Just scoop it out with a spoon, and continue letting it simmer.
About 30 minutes before you're ready to serve, add in the corn and spinach. These don't take long at all to cook through, and you don't want them to over cook, so you want to add them in at the last minute! I like to serve this up with a slice of fresh bread, or cornbread and dig in!