Recipes and Ideas

Pork Shoulder Picnic Bean Soup

Chunky and satisfying soup loaded with pork, navy beans, onions and garlic.

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Ingredients

  • * 2 slices Cook's® Bone-in Super Trim Pork Shoulder Sliced Half Picnic
  • * 1 quarts (6 cups) water
  • * 1 package (16 ounces) dry navy beans (2 cups)
  • * 1 medium onions, chopped (about 1-1/2 cups)
  • * 1 cup chopped celery
  • * 1 clove garlic, minced
  • * 1 bay leaf
  • * 1 tablespoon parsley flakes
  • * 2 teaspoons garlic powder
  • * 1 teaspoon salt
  • * 1 teaspoon Ground black pepper
  • * 3-4 drops hot pepper sauce

Preparation

  1. Place picnic, water, beans, onions, celery, garlic and bay leaf in Dutch oven or large stockpot. Bring to a boil over medium heat. Reduce heat to low; simmer 4 hours, stirring occasionally and adding more water as needed.
  2. Remove pork from soup. Chop pork, remove bones. Return pork to soup; discard bones.
  3. Add parsley, garlic powder, salt, pepper and hot pepper sauce; mix well. Simmer an additional 2 hours. Remove and discard bay leaf before serving.