This heartier version of black bean soup gets added protein with the addition of shredded pork.
Yield: 8 servings
1 pound dried black beans, rinsed and picked over
2 bone-in center-cut pork chops (about 1 1/4 lb)
2 slices bacon, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon chopped canned chipotle chilies in adobo plus 1 Tbsp. adobo sauce
1 teaspoon ground cumin
1 1/2 teaspoons salt
Combine 6 cups water, beans, pork chops, bacon, onion, garlic, chilies, adobo, cumin and salt in slow cooker. Cook on low until beans are tender and pork chops are falling apart, 4 to 6 hours.
Remove and discard bacon. Cut pork away from bones. Discard bones and shred meat. Add meat back to slow cooker with beans. Season with additional salt and serve.
Submitted by Terri from Arizona.
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