Ingredients with Measurements:
- 1 lb. pork shoulder, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz. each) navy beans, drained and rinsed
- 1 can (14.5 oz.) diced tomatoes, undrained
- 4 cups chicken broth
- 1 tsp. smoked paprika
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add pork shoulder and cook until browned on all sides, about 5-7 minutes.
3. Add chopped onion and minced garlic, and cook until onion is translucent, about 3-5 minutes.
4. Add navy beans, diced tomatoes, chicken broth, smoked paprika, dried thyme, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the pork is tender.
6. If desired, use an immersion blender to blend some of the soup to create a thicker consistency.
7. Serve hot, garnished with chopped parsley or croutons.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning pork
- Low heat for simmering soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 27g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or tenderloin.
- Navy beans can be substituted with cannellini beans or Great Northern beans.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add chopped carrots and celery for extra vegetables.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add a splash of red wine for depth of flavor.
Tips and tricks:
- To save time, use canned navy beans instead of dried beans.
- For a thicker soup, blend some of the soup with an immersion blender.
- Adjust the seasoning to taste with more salt, pepper, or smoked paprika.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve soup in a bowl with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley
- Croutons
- Sour cream
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, blend some of the soup with an immersion blender to thicken it.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pork and beans is a classic American dish that dates back to the early 19th century.
Flavor profiles:
- Savory
- Smoky
- Hearty
Serving suggestions:
- Serve hot with crusty bread and a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A