Prep Time
10 Mins
Cook Time
6 Hours
Yield
8 Servings

This heartier version of black bean soup gets added protein with the addition of shredded pork.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

dfineout's Review

omama64
November 14, 2014
Sorry, but this just lacked in every aspect. I followed the recipe to a "T". It just didn't have any flavor. Disappointing. This is my first negative review and have found many great recipes at this site.

mymomisgoodcook's Review

Rikked
November 19, 2013
I read reviews before making so cooked on high and the beans cooked just fine. I added a quarter cup of red wine vinegar once the soup was cooked and liked the addition but my family really likes vinegar. I used chicken broth instead of water so cut down on the salt. I think it would be good served over brown rice or leftovers drained and used as a filling for flour tortillas. YUM!

Cindy61's Review

legalmama
October 19, 2013
N/A

Bicicletta's Review

dfineout
July 15, 2013
"Remove and discard the bacon". Is someone trying to be funny? Nope, I'm keeping the bacon in mine. I served this over rice and topped it with cheddar cheese, sour cream and cilantro. If I'd had chicken broth on hand, I would have used it for some of the water. I would also consider some beer in place of some of the water. Beans were not cooked through after 4 hours, so I went 2 more on "high". The pork was tender and very tasty.

omama64's Review

HeatherQoSS
January 22, 2013
Loved it! Took the recommendation for cooking on High for 5+hours instead of low and added 4 boneless porkchops. Next time I might try using the chicken broth instead of water..just to see the difference. Like it is...cooked on high...it was awesome. I put rice in the bottom of the bowl and served the soup over it...everyone loved it.

dingmar's Review

Cindy61
May 07, 2012
N/A

tangotildawn's Review

katieclark
September 29, 2011
very good. I did read the review before making and made adjustments to flavor. For other who may have not made beans in the crock port before, salt slows the cooking process for beans, adding it at the end is important for cooking times as well as flavor. I made additions of salsa, and used chicken stock instead of water. I also have a habit of boiling beans for 5 min and draining before adding them to the slow cooker.

KnifesKILLS's Review

KnifesKILLS
January 03, 2011
A solid recipe. I added canned black beans instead of using dry beans. Since I tend to like thick soup - I left the lid of the slow cooker open toward the end to evaporate some fluid and concentrate flavor. I served with a handful of tortilla chips and sour cream.

flkimmie's Review

Bicicletta
December 22, 2010
I made this Soup but did a few things differently to give it more Flavor.I soaked the beans,browned and seasoned the pork,used chicken broth instead of water. Cooked the bacon with the onions/garlic and left the bacon in the soup.Then I cooked some white rice and served it over that..It came out Delicious!

SandyPTA's Review

dingmar
September 02, 2010
I also had the problem with beans not thoroughly cooked after 6 hours in my slow cooker on low. I soaked the beans overnight which obviously doesn't help. Soup was tasteless and pork did not soften. I had to rough chop it in the food processor. Totally unappetizing. Thank goodness for the cornbread we made and a can of black eye peas in the pantry!