This week the weather has been beautiful! I welcomed back cooler evenings with this classic Black bean soup – slow cooked with pork, chipotle peppers & onions.
If you don’t have chipotle peppers on hand, I recommend it! I use them a lot for flavoring beans or chili. My husband loves to use the sauce as a condiment, too. You probably will never use a full can for one recipe. I use what is needed, then store the rest in a glass jar in the fridge (old spice jar or jam jar will work perfectly!).
Black Bean + Pork Slowcooker Soup
6C chicken broth
1 red onion, chopped
1lb dried black beans (rinsed)
4 cloves of garlic, minsed
1 tbsp chopped chipotle chiles + 2 tbsp of the chipotle sauce
2 tsp ground cumin
1.5lb pork shoulder (boneless)
for serving : sour cream, avocado, cilantro, red onion
Add all ingredients to slow cooker. Cook on low for 8 hours (6 on high).
Remove pork and shred.
Using an immersion blender, puree beans until you reach deserved consistency.
Add shredded pork.
Top with sour cream, red onion, avocado & cilantro.
Bonus : Before pureeing the soup, I save around a cup of the beans and use them for Pork quesadillas for another night’s dinner!
Recipe adapted from Woman’s Day magazine. I could not find a link online, so I retyped it here for you!