Wednesday, April 1, 2009

Black Bean Soup with Spiced Pork Kebabs

Black Bean Soup:
4 cans black beans, rinsed, drained (15 oz each)
6 cups chicken broth
1 bay leaf
2 tbsp. olive oil
1 cup white onion, diced
1 tbsp. paprika
1 1/2 tsp. cumin
1 1/2 tsp. dried oregano
1 1/2 tsp. ground coriander
1/2 tsp. cayenne
Pinch each of sugar and salt
1 tbsp. red wine vinegar
1 can diced tomatoes in juice (15 oz.)

Simmer beans and broth in a large pot over medium heat for 20-30 minutes. Remove bay leave and half the mixture. Puree the remaining bean mixture in the pot with hand held stick blender or in a food processor until smooth. Return reserved beans to pot; keep arm over low heat. Saute onion, garlic, and seasoning in oil in a nonstick skillet until soft, about 5 minutes. Deglaze pan with vinegar, then add tomatoes and their juice . Simmer to reduce slightly, then mash tomatoes lightly. Add soup and cook another 5 minutes. Serving Suggestion:Pico de gallo

Spiced Pork Kebabs:
1 tsp. brown suagr
1 tsp chili powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne
1 lb. pork tenderloin, trimmed and cut into 1 1/2"-2" pieces
1/2 lb lielbasa, cut diagonally into 1" thick slices

Preheat grill to medium high heat. Combine sugar, and spices in a medium bowl. Thread 2 chucks of pork and 1 piece of kielbasa on each of 8 skewers. Sprinkle on the spices and gril until pork is cooked through, 608 minutes per side.

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