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Soup Beans with Roast Pork

Sue Lau
Soup Beans with Roast Pork combines left over pork with pinto beans and back fat to make a nice brothy soup or main course.
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Prep Time 20 minutes
Cook Time 1 hour
pressure release 15 minutes
Course Main Dish, Soup, Soups and Stews
Cuisine American
Servings 6
Calories 705 kcal

Equipment

  • 1 Electric Pressure Cooker or Instant Pot

Ingredients
  

  • 6 oz pork back fat diced
  • 1 lb cooked roast pork shoulder chopped
  • 1 lb dried pinto beans sorted
  • 1 tablespoon chopped garlic
  • 1 medium onion chopped
  • 14-1/2 oz can diced tomatoes with juice
  • 1 tablespoon oil
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano

Instructions
 

  • Brown pork fat on the Sear setting in the cooker.
  • Add remaining ingredients except pork and stir.
  • Attach lid and seal.
  • Cook at pressure on high for 60 minutes and use the slow release.
  • Stir in the pork and heat without the lid on the slow cooker setting to warm the pork.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 705kcalCarbohydrates: 51gProtein: 37gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 84mgSodium: 118mgPotassium: 1441mgFiber: 13gSugar: 3gVitamin A: 60IUVitamin C: 10mgCalcium: 125mgIron: 6mg
Keyword soup recipes
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