Black Bean Soup With Spiced Pork Kebabs Pico De Gallo Recipe Added
From shandy 16 years agoIngredients
- Simmer: shopping list
- 4 cans (15 oz. each) black beans, rinsed and drained shopping list
- 6 c. chicken broth shopping list
- 1 bay leaf shopping list
- Puree: shopping list
- Half the beans and broth shopping list
- Saute in 2 T. Olive Oil: shopping list
- 1 c. white onion, diced shopping list
- 2 T. garlic, minced shopping list
- 1 T. paprika shopping list
- 1 1/2 t. ground cumin shopping list
- 1 1/2 t. dried oregano shopping list
- 1 t. ground coriander shopping list
- 1/2 t. cayenne shopping list
- Pinch each of salt and sugar shopping list
- Deglaze with and Add: shopping list
- 1 T. red wine vinegar shopping list
- 1 can (15 oz.) diced tomatoes in juice shopping list
- Pico de Gallo: shopping list
- Toss together: shopping list
- 1 c. tomatoes, seeded and diced shopping list
- 1/4 c. white onion, minced shopping list
- 2 T. minced fresh cilantro shopping list
- 1 T. fresh lime juice shopping list
- 1 jalapeno, seeded and diced shopping list
- salt to taste shopping list
- spiced pork Kebabs: shopping list
- Combine: shopping list
- 1 t. brown sugar shopping list
- 1 t. chili powder shopping list
- 1 t. kosher salt shopping list
- 1/2 t. ground black pepper shopping list
- 1/4 t. cayenne shopping list
- Thread and Grill: shopping list
- 1 lb. pork tenderloin, trimmed and cut into 1 1/2 - 2" pieces shopping list
- 1/2 lb. kielbasa, cut diagonally into 1"-thick slices shopping list
How to make it
- Black Bean Soup:
- Simmer beans and broth in a large pot over medium heat for 20-30 minutes. Remove bay leaf and half of the bean-broth mixture.
- Puree the remaining bean mixture in the pot with a hand-held stick blender or in a food processor until smooth. Return reserved beans to the pot; keep warm over low heat.
- Saute onion, garlic and seasonings in oil in a non-stick skillet until soft, about 5 minutes.
- Deglaze pan with vinegar, then add tomatoes and their juice. Simmer to reduce slightly, then mash tomatoes lightly. Add to soup and cook another 5 minutes.
- Serve with Pico de Gallo
- Pico de Gallo:
- Toss all ingredients together in a bowl; chill until ready to serve. (Keeps 1-2 days chilled.)
- Spiced Pork Kebabs:
- Preheat a grill or a grill pan on the stove to medium-high.
- Combine sugar and spices in a small bowl.
- Thread 2 chunks of pork and 1 piece kielbasa on each of 8 skewers. Sprinkle with the spices and grill until pork is cooked through, 6-8 minutes per side. Serve with the Soup.
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