Whoa. This early morning was officially the first pull the coat out of the closet your going to need it day. Brrr. First day of put on your coat in the early morning also snaps me right into the mode that the beautiful season of fall is indeed upon us, and I can finally buy some bright colored mums and be inspired by a little fall decorating, along with some apple picking too. The first chill also has me real excited to share with you a new season favorite, I call it ‘Save that Pork Juice 16 Bean Soup.’
The soup came about while helping to clean up after a friends party in the early spring, when the remaining accumulated juice from the pork in the slow cooker was about to get poured straight down the drain. Of course, I didn’t yell out ‘Save that Pork Juice 16 Bean Soup,’ though I did quickly intervene on straining and saving the Pork juice before later instructing on its tasty possibilities.
Really you can use any remaining juices and broths from the Dutch Oven to your slow cooker to magically transform your soups into having much tastier flavor profiles beginning your process simply following soup making basics, then combining your given amount of flavored juices with other broth, or even water, to equal the amount of liquid needed. Beans of course, absorb a lot of liquid. You can even label and freeze any remaining juices, saving them for later on if you’ve not the time to make soup shortly after preparing the dish from where you collected the juice. You could even get really crazy and combine a few different types of saved frozen juices for your soup. The key point to remember from gatherings with family and friends to Slow Cooker specials at a Tailgate is: ‘Save that Juice’ and later then you too can enjoy creating your own seasonal favorite like my ‘Save that Juice 16 Bean Soup.’
- 16 ounce package GOYA 16 Beans
- 2-3 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- a couple Bones reserved from the Slow Cooker Pork
- 5 sprigs fresh thyme, leaves removed from the stem
- 1 - 1 1/2 quarts Pork Juice reserved from Slow Cooker Pork Shoulder Picnic (Bone In) (Method Below)
- 1-1 1/2 quarts Beef Stock, (including pork juice you want the amount of liquid to equal 3 quarts for cooking, plus around one more cup for later thinning out soup if desired
- 1 cup leftover Roasted Cherry Tomatoes (Method Below)
- 2 cups chopped leftover pork
- 1 tablespoon coarse kosher salt, more or less as desired to taste
- few grinds fresh cracked black pepper
- 8 pound Pork Shoulder Picnic Roast Bone-In
- 3 tablespoons olive oil
- coarse kosher salt, cracked black pepper, and garlic powder for sprinkling over the pork
- 1 -1 1/2 cups water
- 1 onion, halved then sliced
- 2-3 bay leaves
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- pinch coarse kosher salt
- a couple grinds fresh black pepper
- Season pork with spices all over.Heat a pan large enough to fit the roast, pour in olive oil, swirl around to cover pan then place roast fat side down and cook on medium temperature until browned, turning over to brown each side of the pork a few minutes or longer each side. Place water into Slow Cooker, set in the browned Pork Roast with the bay leaves. Scatter over sliced onion.Cook roast to the number of hours according to your Slow Cooker on very low heat until pork is completely tender. Whether pulling pork or serving in chunks, reserve 2 cups chopped pork for the soup along with a couple of the bones.
- Strain the Pork liquid remaining in the slow cooker into a container until soup preparation.
- The day before preparing soup, rinse beans and sift through for any pebbles, (though I've ever yet to find a pebble in my beans, still...) Place beans into a stock pot and cover with cool water a few inches above the beans, soak overnight. The next day pour olive oil into soup pot on low heat, add in the onions, celery, carrots, and a couple of the bones from the Slow Cooker Pork, cook on very low heat for ten minutes or a bit longer until vegetables are softened, stir in the thyme leaves. Drain beans, tumble into the vegetable mixture, stir, heat through for a few minutes then pour in the reserved Pork Broth, beef stock, and the cup of roasted cherry tomatoes, raise temperature to high and cook until boiling then reduce heat to the lowest temperature and slowly simmer soup for around an hour and a half, taste to check doneness of the largest size beans. Once beans are done, stir in the pork, simmer for ten minutes then sprinkle in the salt and pepper, stir, check seasoning and adjust to taste. If serving at a later time, reheat the soup on low, adding in extra beef broth for thinning soup if needed, check seasoning again, adding in a bit more salt to desired taste.
- Preheat oven to 350 degrees. Place cherry tomatoes into a small casserole large enough to not overcrowd the tomatoes, toss with oil, salt and pepper, place into oven, cook tomatoes until just near bursting, with perhaps some blistering, around 45 minutes to an hour. Remove, cool, set aside until preparing soup.