October 10, 2008
I love the idea of using refried beans in this soup! I adore bean soups, but never would have thought of refried beans, which give the soup a nice thick base without having to puree anything.
1L chicken stock
the rest of the pork broth from the pulled pork (or about a cup more stock)
2 cups pulled pork mixture
1 can (19 oz/540 mL) black beans, rinsed and drained
1 can refried beans
1 cup finely chopped carrots
1 cup finely chopped celery
chopped cilantro, for garnish
1Put everything but the cilantro into your slow cooker and cook on high for 4-6 hours or on low for 8. Sprinkle with cilantro before serving.