Slow-Cooker Beer-Braised Pork and Black Bean Soup

  • Patten Posted: 08/08/10
    Worthy of a Special Occasion

    it surprised me how much the pork tasted like beer. it wasn't bad, but you definitely have to like beer to like this recipe! it also made a WHOLE lot. was eating it for days.

  • DixieDishrag Posted: 02/25/09
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    Delicious! I don't like to cook pork shoulder in one large chunk because it's so fatty, so I cut it up into 1" pieces and trimmed the fat away. I'm gone for about 11 hours, so I cooked it on low for about 8 hours, then had my teenager turn it up to high when he got home from school - it cooked on high for another 4 hours. The beans and pork were beautifully done and the soup was wonderful! I tripled the cumin and the chipotle chili (I puree mine and freeze it), used more water than called for, and used more salt than the recipe called for because it needed it. I'd recommend this to anyone -- it will be a crockpot staple in our family!

  • Megco33 Posted: 02/17/09
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    I've made this three times now and it is insanely good. It also freezes like a dream. I've never had a problem with the beans getting nice and soft; maybe that's because I usually end up cooking for a longer period of time on the high setting. I double the chipotle and adobo when I make it for my husband, but left out the pepper (and just used a bit of the adobo sauce) when I made it for the kids and they were crazy about it, too. And I agree that the garlic is a good addition.

  • pelliew Posted: 03/02/11
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    Fantastic! I subsituted the chilies in adobo sauce for chipotle chili pepper seasoning so it was a little milder for kids. I also scooped out 1/2 of the beans about one hour before finished and processed them to thicken for a more chalupa like taste. Shred the pork after processing beans.

  • Oregoncook Posted: 02/10/09
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    This was much better as leftovers than the first night. I served it in tortillas with salsa, cheese, and sour cream.

  • bethanyrn Posted: 09/28/09
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    I was nervous about the beans not getting soft enough, so I soaked them overnight, then only added 1 C. of water to the slow cooker. I also added a few chopped garlic cloves and was quite generous with the salt. We really liked it and thought the heat was just right as written. Oh, it just went all day -- about 11 hours -- on low.

  • nwilker Posted: 09/26/11
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    I used the whole can of the chopped chipotle chilies in adobo sauce. That gave it a nice kick, but it just seemed to be missing something. I probably wont make it again - but i'll enjoy the 10 servings i did make!

  • rebscabin Posted: 03/10/13
    Worthy of a Special Occasion

    This recipe makes a hearty, wonderful meal, and freezes well. I will definitely make this again!

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