Black Bean Pork Soup Food

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.

PORK AND BLACK BEAN STEW

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
• Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

PORK STIR FRY WITH BLACK BEAN SAUCE

Steps:

• Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
• Add cornstarch and message again. Make sure all the slices are well coated with starch. At last, add 1 teaspoon of sesame oil, mix well too.
• Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in. Let them stay for 5 to 10 seconds and then quickly fry them until turns pale. Transfer out immediately.
• Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, add dark soy sauce and black beans sauce. Mix well and see if any extra salt is needed. Move out immediately after mixed. Be quick in this process and it is better to finish this within 30 seconds.

BLACK BEAN & PORK SOUP

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.

BEAN AND PORK BARREL SOUP

Steps:

• 24 hours before, souse the beans in warm water. The next day, put them in a large pan and bring to boil. When the water starts to boil add the sodium bicarbonate, which will help eliminate all the toxins from the beans. Filter the beans and throw away this yellow-greenish water. Put the beans in another pan filled with hot water and bring to boil once again. Throw away the water and put the beans in a large bowl.
• Wash the smoked pork barrel and cut in in several places. Put it in a pan and bring to boil. Throw away the water. Wash again the smoked pork barrel and dice it. In a saucepan, add 3 tbsp sunflower oil and leave it to heat. Add the pork barrel and cook slowly until brown and soft.
• In a large pan, add the beans and cook slowly. When the water starts to boil, add the herb broth then, reduce the heat, cover the pan and leave to cook slowly for 45 minutes-1 hour or until the beans are cooked.
• In a saucepan, mix the rest of the sunflower oil with the flour and cook slowly, but take care not to fry the flour. Then add the mixture to the soup, together with the tomato juice, salt and pepper.
• Add the carrots, onion, bell pepper and celery and cook slowly for 15 minutes. Add the pork barrel and cook for another 10 minutes.
• At the end, add the thyme and tarragon and serve with crunchy bread.

BLACK BEAN SOUP WITH MOJO

Steps:

• Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours.
• Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.
• Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
• Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.

VENEZUELAN BLACK BEAN SOUP

Steps:

• Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
• In a large pot add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
• Transfer the beans to your slow cooker. Make sure to have enough water to cover by about an inch. Cover and cook for 8 hours on low.
• When slow cooking time ends, set the pot in "stovetop" mode on low. Add the salt and sweet mini peppers. NOTE: if your slow cooker does not have a saute or stovetop mode, you can transfer the tender beans to a pot to finish them.
• In a blender put the oil, onion, and garlic. Blend on medium speed until everything is well combined.
• In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
• Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
• Garnish with cilantro if desired and serve hot.
• Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
• In a large pot, add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
• Transfer the beans to a large pot. Make sure to have enough water to cover by about an inch. Cover and cook over medium heat for about 2 -3 hours, or until the beans are tender. You might need to add more water during the cooking process, so be sure to stir occasionally and check the water level.
• After the beans are tender, add the salt and sweet mini peppers.
• In a blender add the oil, onion, and garlic. Blend on medium speed until everything is well blended and smooth.
• In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
• Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
• Serve.

LEFT OVER PORK AND BLACK BEAN TACO SOUP

Steps:

• For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
• Chop onion. Add all remaining ingredients EXCEPT SALT.
• Simmer for about 20 minutes and salt to Taste.
• Garnish bowl with shredded cheese and sour cream.

SPICY BLACK BEAN SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.