21 November, 2010

Beer-Braised Pork & Black Bean Soup | Slow-Cooker Quick Fixes

Browning the roast before slow cooking develops extra flavor and color.


Beer-Braised Pork & Black Bean Soup ingredients
Makes 6 servings
1-1/2 LB boneless pork shoulder roast (Boston butt)
2 Tbsp olive oil
2 (12-oz) bottles beer
1 Tbsp chopped canned chipolte peppers in adobo sauce plus 1 Tbsp adobo sauce
1 tsp ground cumin
1 large onion, chopped
1-LB dried black beans, rinsed
1-1/2 tsp kosher salt

For garnish:
1/2 cup sour cream
1/2 cup store-bought refrigerated fresh salsa
1/4 cup chopped fresh cilantro

Notes:

Directions
Active Prep: 11 minutes
Total Time: 8 hours 11 minutes
Cook pork in hot olive oil in a Dutch oven over Medium-High heat for 3 minutes on each side or until browned on all sides.

Combine beer, 3 cups water, peppers, adobo sauce, cumin, onion, beans, pork and 1-1/2 tsp salt in 6-QT slow cooker. Cover and cook on Low for 8 hours.

Using fork, separate pork into large pieces. Divide among individual bowls and top with sour cream, salsa and cilantro.


This recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).

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