Pork And Pink Bean Soup With Corn Muffin Croutons Recipe 435

GLEN'S MEXICAN PORK AND BEAN SOUP

Steps:

• In a large heavy saucepan, brown and crumblepork. Stir in onion and garlic, cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients and bring to a boil, lower heat and simmer about 10 minutes. Serve it with love. Enjoy.

PORK AND NOODLE SOUP WITH SHIITAKE AND SNOW CABBAGE RECIPE - (4.6/5)

Steps:

• Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps. Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low. Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate. Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

CORN, PORK AND BEAN BUNDLES

Steps:

• Heat gas or charcoal grill. Cut 4 (15x12-inch) sheets of foil. In medium bowl, mix pork, beans and barbecue sauce. Divide pork mixture evenly onto center of each sheet of foil. Sprinkle corn evenly over top. Place onion slice on top of each.
• To form bundles, bring short sides of foil together; make several 1-inch folds. Fold open edges of foil to seal.
• When grill is heated, place bundles on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 18 to 20 minutes or until pork is no longer pink in center. Carefully open bundles to allow steam to escape.

PINK BEAN SOUP

Steps:

• Rinse the beans, checking for stones and debris.
• Soak beans overnight.
• Saute bacon until crisp, drain.
• Add carrots, celery, onions and garlic to bacon grease.
• Saute 5-10minutes.
• Drain beans.
• Put in bean soup pot along with carrots, celery, onions and garlic.
• Add the cooked bacon.
• Add the ham hock, tomato sauce and water.
• Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
• Remove the ham hock and pull the meat from the bone.
• Chop and return meat to the soup.
• Remove 1/4th to 1/3rd of the beans, mash or puree.
• Return to pot and simmer another 20-30 minutes, stirring occasionally.
• Skim off unwanted grease.
• Season with salt and pepper.
• Serve.

PORK AND PINK BEAN SOUP WITH CORN MUFFIN CROUTONS RECIPE - (4.3/5)

Steps:

• Preheat the oven to 400°. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan. Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes. Add the pink beans and their liquid and cook until slightly thickened, 2 to 3 minutes. Add the chicken stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes. Meanwhile, spread the corn muffin cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the corn muffin croutons cool slightly. Ladle the soup into deep bowls, garnish with the corn muffin croutons and chopped scallions and serve.

CREAMY GARLIC, CANNELLINI BEAN & ESCAROLE SOUP WITH PARMESAN RECIPE - (4.3/5)

Steps:

• Heat heavy saucepan or dutch oven over medium heat. Coat the bottom of the pan with oil. Crush garlic and add to oil. Stir 3-4 minutes. Remove garlic and set aside. Add carrot and onion and saute 5 minutes. Finely chop reserved garlic and return to the pot Add Cannellini beans. Slowly pour in the half and half and stir. Next add the vegetable broth and escarole and stir. Season with salt and pepper Simmer uncovered for about 10 minutes Ladle into bowls and top each serving with 1 tablespoon Parmesan cheese.

HEARTY PORK BEAN SOUP

Steps:

• Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water., In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.