Wow. I had the most intense workout ever at the gym today.
I only went twice this week, and not even once the week before (midterms, ya know), so this morning I woke up motivated and ready to get back to my normal routine. I went to my usual Friday morning total body conditioning class, but our instructer stepped it up
fifty notches a notch. We were lifting weights, doing squats, doing more squats, and workin’ our abs–one set for 45 seconds, rest for 15 seconds, and repeat for a second set. On to the next muscle group, and like so for an entire hour. My heartrate didn’t go down for a second after the first five minutes of class.
And now I feel like a giant bowl of shaky jello legs.
What a relief to come home to a big hearty bowl of soup–hopefully the last of the “winter soups” for the year.
Beer-Braised Pork and Bean Soup (Crock Pot)
- 1 lb pork (I used pork chops but I definitely would have used a (cheaper) shoulder or butt roast if I had one around)
- 1 onion, diced
- 1 can diced tomatoes
- 1 1/2 C dried beans, rinsed (I used navy, garbanzo, lima, and black beans)
- 2 bottles beer–as a non-beer drinker, the type doesn’t matter much to me because it all tastes the same. Those of you who disagree, use your special microbrews or whatever
- 4 C beef/chicken/veggie broth
- 1 T ground cumin
- pinch of red pepper flakes
- 1 t sugar
- salt and pepper to taste
As with all crock pot soups (that’s why I love ’em!) this is quick-‘n’-easy.
Add the pork, onion, tomatoes, and spices into the pot. Cover with the dried, rinsed beans and mix.
Pour a little beer over the top.
Actually, just pour in a lot. We’re looking for that beery, cowboy, pork-and-beans on the open range taste here.
Add the broth, give it a good stir, and cover. Set to cook on low for eight to ten hours.
While your soup is slowly cooking up a storm, check out how adorable Henry is, all snuggled up in his favorite spot on a rainy day:
I’m pretty sure Henry spends at least half of the day on the bed, rotating from the pillow on the left to the pillow on the right to foot of the bed on the left to foot of the bed on the right and so on and so forth.
It’s a good life.
Once the soup is ready (beans tender), remove the pork and pull it apart with forks. Pork is the perfect meat for slow cooked stews. Cheap and tough cuts of meat become tender and delicious. Pigs were born for this.
Is that insenstive? Sorry.
Open-range rugged rancher pork and beans taste achieved. Perfection for the last winter soup of the year.
See you tomorrow for a baking update!