Slow Cooker Beer Braised Pork And Black Bean Soup Recipes

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BLACK BEAN & PORK SOUP



Black Bean & Pork Soup image

This soup is one of my favorite creations. It has a true Southwestern flavor. I used to make it a lot spicier but now I have kids and cut the chilies back.

Provided by K-Jon Chef

Categories     Pork

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb dried black beans (soaked over night, boil until soft in same liquid, drain)
2 cups onions, chopped
3 tablespoons garlic cloves, minced
1 cup corn (I used frozen)
1 cup carrot, diced
28 ounces diced tomatoes, with liquid
2 quarts chicken stock (I used base)
1/2 lime, quartered
1 1/2 lbs boneless pork loin
3 tablespoons cumin (or 2 taste)
1 tablespoon garlic powder
1 teaspoon ground thyme
2 bay leaves
1/2 teaspoon crushed red pepper flakes (or 2 taste)
1/2 cup milk or 1/2 cup cream

Steps:

  • Cut your pork loin in thirds.
  • Use plastic wrap and pound the pork until 1/4-inch thick.
  • Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle). Cut into cubes after it rests awhile. Set a side.
  • Add the onion fresh garlic and pepper flakes & cook 5 minutes.
  • Add carrot and corn cook 5 minutes.
  • Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
  • Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
  • Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
  • Now add the cubed pork.
  • Cook 30 minutes and remove the lime rind.
  • After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
  • Serve with dollop of sour cream and chopped green onion.

SLOW-COOKER BRAISED BEEF, PORK AND BLACK BEANS



Slow-Cooker Braised Beef, Pork and Black Beans image

Brazilian Feijoada is the inspiration for this satisfying slow-cooker meal. Inexpensive cuts of beef and pork are combined with earthy black beans and cooked until perfectly tender. Sautéed greens, white rice and orange segments make this dish a memorable meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h50m

Yield 10

Number Of Ingredients 18

1 lb dried black beans (2 cups), sorted, rinsed
4 slices bacon, diced
1 lb boneless pork shoulder or butt, cut into 1 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 lb boneless beef chuck, cut into 1 1/2-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1 1/4 cups Progresso™ chicken broth (from 32-oz box)
1 smoked ham hock (about 1 lb)
1 tablespoon apple cider vinegar
2 bunches collard greens (about 2 lb)
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups cooked white rice
3 oranges

Steps:

  • Soak beans in cold water 8 hours or overnight.
  • Spray 6-quart slow cooker with cooking spray.
  • Heat 12-inch skillet over medium heat. Add bacon; cook until crispy and brown. Using slotted spoon, transfer bacon to slow cooker. Season pork shoulder with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Increase heat to medium-high. Cook pork in bacon drippings 3 minutes on each side or until well browned. Transfer pork to slow cooker.
  • Season chuck evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to skillet; cook about 3 minutes on each side or until well browned. Place in slow cooker. Reduce heat of skillet to medium; add onions to skillet. Cook about 4 minutes or until softened. Add 4 cloves garlic; cook 1 minute. Transfer to slow cooker. Stir to combine.
  • Drain beans; add beans, broth and ham hock to slow cooker. Cover; cook on Low heat setting 8 hours or until beans and meat are tender.
  • Remove ham hock; let cool enough to handle. Remove meat from hock; shred into small pieces, and return to slow cooker. Stir in vinegar.
  • Meanwhile, cut away tough stalks and stems from collard greens. Wash collards thoroughly. Stack up several leaves, and roll up lengthwise in a bundle; cut them into 1-inch strips. Repeat until all leaves are shredded.
  • In 12-inch skillet, heat oil over medium heat. Add 4 cloves garlic; cook about 2 minutes or until starting to brown. Add the greens; toss well with oil and garlic. Cook 2 to 4 minutes or until wilted. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Serve beef, pork and beans over white rice with collard greens and orange segments.

Nutrition Facts : Calories 530, Carbohydrate 33 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 13 g, Protein 46 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 2 g, TransFat 0 g

BEER-BRAISED PORK AND BLACK BEAN SOUP



Beer-Braised Pork and Black Bean Soup image

Make and share this Beer-Braised Pork and Black Bean Soup recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 (12 ounce) bottles beer (preferably lager)
1 tablespoon chopped chipotle chile in adobo, plus
1 tablespoon adobo sauce
1 teaspoon ground cumin
1 large onion, chopped
1 lb dried black beans, rinsed
1 1/2 lbs boneless pork butt (pork shoulder)
kosher salt
1/2 cup sour cream
1/2 cup fresh salsa
1/4 cup fresh cilantro

Steps:

  • In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt.
  • Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 hours.
  • Using a fork, separate the pork into large pieces. Divide among individual bowls and top with the sour cream, salsa, and cilantro.

Nutrition Facts : Calories 620.8, Fat 23, SaturatedFat 9, Cholesterol 83.3, Sodium 219, Carbohydrate 56.5, Fiber 12.3, Sugar 3.5, Protein 39.5

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