Health & Fitness
A Ten-Minute Easy Mexican Meal for Summer Sunday Dinner
Here is a great Black Bean Soup recipe for a fast Sunday night dinner.
Every Sunday we do a family dinner. This week I decided to jump ship on the idea and instead prepared this recipe during the week so I wouldn’t have to cook on Sunday. I chopped everything and then on Sunday am I threw it in the crock pot and by the time I returned from the beach I had a great Mexican fiesta.
Our Sunday Fiesta included black bean soup that I served with tortilla chips, salsa, and cilantro accompanied by an ice cold Dos Equis. The next time I make this I will include guacamole as well. Here is the recipe. It can also be found in Woman’s Day or womansday.com Jan 2011 issue. Please know that I have no financial ties with Woman’s Day. They don’t even know I am publishing this.
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Pork & Black Bean Soup
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6 cups low-sodium chicken broth
1 large red onion, chopped
4 cloves garlic, finely chopped
1 tbsp chopped chipotle chiles in adobo sauce, plus 2 tbsp sauce
2 tsp ground cumin
1 lb dried black beans, rinsed,
1 1/2 lb boneless pork shoulder, trimmed excess fat
kosher salt
sour cream, refrigerated
fresh salsa
cilantro
1) In a 6 quart slow cooker, combine the chicken broth, onion, garlic chile’s, adobo sauce and cumin.
2) Add the beans and pork: cook, covered, until beans are tender and pork easily pulls apart, 8 hours on low or 6 hours on high.
3) Transfer pork to a bowl and, suing a fork, break into larger pieces. Using a handheld immersion blender, puree half the soup. (Alternatively, puree half the soup in a standard blender and stir it back in.)
4) Stir the pork back into the soup and season with 1 tsp salt, Serve with the sour cream salsa and cilantro.
5) Great in a bowl surrounded by tortilla chips and an ice cold Dos Equis or Margarita on the side.