Black Beans w/ Pork

This recipe is adapted from a recipe found on A Year of Slow Cooking.
Results
I've been experimenting with black bean recipes for some time now and haven't come to love any of them. The taste on this one is much closer to what I've been looking for. The texture, on the other hand... the beans are still too firm. I'm tempted to try a recipe where I increase the cooking time to 16 hours. Perhaps starting the beans the night before and adding all the other ingredients the morning I serve will have better results for the texture.

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Ingredients

Prep Day	Morning Of
Black beans, dry, 1/2 pound Water, to cover beans (3 cups for me) Onion, 1 Garlic, 4 cloves	Chicken Broth, 3 cups Salsa, 1 cup Cumin, 1/2 Tablespoon Chili Powder, 1/2 Tablespoon Pork, 1 medallion

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Preparation

Prep Day	Next Day
Black beans, dry, 1/2 pound. Soak in water overnight (8 hours or longer. Mine soaked for nearly 24 hours.) Garlic, 4 cloves, minced/chopped finely. Onion, 1, chopped into large pieces.	Drain water from black beans and store in refrigerator until ready to cook.

Evening Before	Morning Of
Pork, 1 medallion, defrost in refrigerator.	Cut pork into small cubes. Brown all sides of the pork. Layer pork on bottom of crock pot. Add beans. Chicken Broth, 3 cups, should cover beans. Salsa, 1 cup, add to pot. Cumin, 1/2 T, add to pot. Chili Powder, 1/2 T, add to pot. Cook on Low for 8 hours or so.