Last fall, on my trip to Willcox, one of the stops was the Bonita Bean Company. I have been using the pinto beans I purchased to make Refried Beans, but I also had gotten a 9 bean mix I still needed to use.
It is a 20 ounce bag containing pinto, cranberry, light red kidney, yellow, black, small red, pink, navy, and Great Northern. I had a pork tenderloin in the freezer to use, along with some green chile and onion, and decided that all would make a good soup. And, with beans taking so long to cook, I decided the slow cooker was the way to go to make this. My older daughter and I thought it turned out really well, in fact, we both had a second helping! Even though I have it labeled as spicy, it’s a low level of heat, but still a little on the spicy side. If you don’t have a bean mix, you can make a mix of your own, a great way to use up small amounts of different kinds of beans!
Slow Cooker 9 Bean and Pork Soup
What you need:
3 cups of a dry bean mix
1 1/2 pounds pork roast or tenderloin, cut into 1 inch cubes
1 cup diced onion
1/2 cup diced green chiles
2 cups diced tomatoes
2 cloves garlic, minced
4 cups chicken broth
4 cups water
2 tablespoons lemon juice
1/4 cup fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
How to make it:
Put beans in a 5 or 6 quart slow cooker. Add pork next, then the remaining ingredients. Cook on high for 5-7 hours, or until beans are tender.
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