Beer Braised Pork And Black Bean Soup Recipes

HEARTY PORK BEAN SOUP

It's wonderful to come home to this pork bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together in the morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready! Do not put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Dinner Lunch

Time 6h40m

Yield 12 servings (4 quarts)

Number Of Ingredients 16

Hearty Pork Bean Soup image

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.

Nutrition Facts : Calories 207 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 695mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 9g fiber), Protein 18g protein. Diabetic Exchanges

Ingredients

1 package (16 ounces) dried great northern beans, rinsed and drained
1 large sweet onion, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 pork tenderloin (1 pound)
1 teaspoon garlic powder
1 tablespoon fresh minced chives or 1 teaspoon dried chives
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 bottle (12 ounces) extra pale ale
1 can (14-1/2 ounces) diced tomatoes, drained
5 ounces fresh spinach
1-1/2 to 2 teaspoons salt

SLOW-COOKER BRAISED BEEF, PORK AND BLACK BEANS

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

Slow-Cooker Braised Beef, Pork and Black Beans image

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

Ingredients

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

LEFT OVER PORK AND BLACK BEAN TACO SOUP

I made this today using some left over pork roast. You can adjust according to your own tastes. This soup will freeze well. Cooking time includes dry bean cooking. If using canned it should only take 20 minutes.

Provided by viviansmomma

Categories Pork

Time 2h

Yield 1 medium pot, 4-6 serving(s)

Number Of Ingredients 13

Left over Pork and Black Bean Taco Soup image

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.

Ingredients

1 cup dried black beans (or 2 cans black beans)
6 cups water
2 cups cooked pork (left over CHOPPED pork,chicken, or beef)
1 cup frozen sweet corn
1 cup salsa
1 small onion
4 tablespoons tomato paste
1 tablespoon mild chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (or to taste)
garnish with shredded cheese and sour cream