Finely chop one onion and mince four cloves of garlic.

In a large skillet, heat oil over medium heat, add ground pork seasoned with salt and pepper, and cook until browned.

Layer small cubed potatoes at the bottom of the slow cooker.

Sprinkle chopped onion and minced garlic over the potatoes.

Add browned ground pork and the can of drained red kidney beans.

Pour in the can of diced tomatoes and half a cup of water.

Cover and cook on low for about 7-8 hours.

In the last 15 minutes, sprinkle shredded cheddar cheese on top and cover until melted.

Serve in bowls with warm crusty bread or a side salad.