Tag Archives: Garbanzo

Beer-Braised Pork and Bean Soup (Crock Pot)

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!

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Filed under Soups/Stews

Meatless Monday: Vegetarian “Tuna” (Chickpea) Salad

Oh, hello Monday.  It’s so lovely to see you again.

Not.

Ah well.  Here it is.  And since it’s late, I’m going to quickly share with you our Meatless Monday lunch, and then I’m going right to bed.

When I was in college, one of my good friends was a vegetarian.  This was really the first time I was in close proximity to a real-live-practicing-since-fourth-grade vegetarian, and I experienced a lot of interesting (sometimes weird–but not weirder than how I eat now) foods that she ate.  One of these was a “vegetarian tuna salad”.  Now, I don’t like real tuna salad very much, but I love chickpeas and every permutation of them, so this was an instant hit.  Her version of this is probably very different than what I came up with at seven this morning, but mine turned out great regardless.  Fritz ate this for lunch too, and was happy enough with how it tasted.

He has a real tuna salad sandwich for tomorrow, though.

Vegetarian “Tuna” (Chickpea) Salad

  • 2 C chickpeas, rinsed
  • 1 T mayonnaise (we use low-fat, or something like that)
  • 1 T olive oil
  • 1 T red wine vinegar
  • salt and pepper to taste

Combine all the ingredients and smash ’em.  You could puree them in a food processor, but I like the texture you get from smashin’.  Then make this into a sandwich, or eat it on bell peppers or pita chips (yum).  I imagine you could add onion (maybe shallots would be better), or relish, or olives (I think I recall black olives in the college version of this) for a more interesting taste.

Fritz made my sandwich with avocado (definitely recommended) and iceberg lettuce topped with a bit of spicy mustard.

Fritz had a more classic sandwich–avocado, iceberg lettuce, and thick slices of a plum tomato.  No mustard for this kid.

Both sandwiches were on a great multigrain bread we’ve finally settled on (we have very different bread tastes–I like as grainy as possible and Fritz would love if I let him eat white bread).  By the way, did you know that Fritz makes my lunch everyday?

Oh yes.  I make sure the house is stocked with easily packable snacks (Fritz: granola bars, yogurt, almonds, trail mix, pears, string cheese and baked goods; me: almonds, yogurt, apples, carrots, tea, sugar snap peas, and whatever else strikes my fancy that week), and he makes the magic happen.  It’s amazing, because I don’t have to get up any earlier (how does it take me an hour to get ready not including lunch prep?).  Fritz is just the best.

The best.

Goodnight!

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Filed under Entrees, Vegetarian