Pulled pork & black bean soup - a blast from the past

RRP

Exactly 8 months ago to the very day I egged a big pot of black bean soup using left over pulled pork. While I enjoyed it for a couple meals then there was plently left over. I then froze the rest in a couple tupperware bowls and then popped them out and sealed them with my FoodSaver.



Today for lunch I plopped the frozen bag into a pot of cold water, brought to a slow boil and again enjoyed my efforts from 8 months ago.



For anyone so inclined here's the link back to the recipe. BTW I did make a few minor changes that IMHO kicked up the WOW factor a couple notches!
I added 1 tea of kosher salt
I used a 14.5 oz can of diced tomatoes and green chiles vs. only 10 oz
I added 2 cups of my favorite BBQ sauce - Beal's Wild Boar
[ul][li]recipe [/ul]

Clay Q

RRP,
Ahaaaaaa. That looks perfect for a November lunch.
Clay

Bordello

Hi Ron,
Thanks for posting this, I have some pulled pork in the freezer.to use up. Being as I love canned red kidney beans do you think this would work also???? I like the texture of the beans so would not puree them as in the recipe. I'm not big on garlic so for my liking will omit it. (may use a little garlic powder but not much) [p]Thoughts????[p]Thanks,
New Bob

RRP

New Bob, sure! besides as they say - the best tasting food is what you like! As for the puree part suit yourself, but all you're doing is taking 16 oz of the 45 oz of beans and pureeing them - it serves as a thickner but doesn't alter the taste.

Bordello

Thanks Ron,
I am taking the pork out of the freezer and will give it a shot. The weather is getting colder and HOT soup sounds great. Again, thanks for the post.[p]Cheers,
New Bob