Friday, January 2, 2009

Pork and Beans Soup

Happy 2009. I can't believe it is a new year. I hope everyone has a safe, healthy and happy 2009!

Tonight I planned to make a recipe my mom had sent me to help me use up some leftover baked pork chops. I started it and realized I had only a few of the actual ingredients. I winged this. I ended up with a rich, flavorful stew/soup. It takes about 30 minutes for it to cook and melt the flavors in the pot, so give yourself a little time. Pour a glass of wine and enjoy the new year!

I know it seems odd to add buttermilk to the soup, but it really brings the flavors around.
Pork and Bean Soup
1 tablespoon olive oil
1 onion, sliced
1/2 fennel bulb, sliced
3 celery stalks, chopped
3 garlic cloves, chopped
1-2 cups chopped, cooked, pork
1 large can diced tomatoes
1 small can beef broth
1 can white beans, don't drain
black pepper and/or a few red chili flakes
1/2 cup buttermilk

1. In a large pot saute the onion, fennel, and celery over medium heat until soft. Add the pork and garlic. Cook 2-3 minutes.
2. Pour tomatoes over everything. Fill the can with water and add that to the pot. Use a wooden spoon to scrape the cook little cooked bits off the bottom of the pan.
3. Add everything else, except the buttermilk. Cover and simmer (on low) for 30 minutes. Stir in buttermilk and serve.

We enjoyed this some crusty bread, roasted brussel sprouts and a glass of nice red wine.

1 comment:

  1. Great recipe. My husband LOVES pork and beans. So, I am sure he would love this. I found you on the Foodie Blog Roll.