This bean soup was made entirely from leftovers and is sumptuous. First, here's what's in it.
2 cups home-made pork broth
1 cup dried Navy Beans
1/8 cup tomato paste
1 15 oz can dark-red kidney beans
1 large onion, rustic dice
3 tbs. pearl barley
3 tbs. brown rice
1/4 lb. cooked corned beef, diced, and with juice
3/4 cup refried beans
1/2 tsp. fresh groudn black pepper
1/2 tsp. ground coriander
1/2 tsp. ground cumin
Cook the dried beans for three hours in the broth. Test the beans to make sure they are cooked through. Add the onion, rice, and barley. Cook for another hour. Add the remaining ingredients and let simmer overnight in the slow cooker.
I started with the broth that was left over from some pulled pork. I added the beans and let it cook in the slow cooker on high, for 3 hours while DW and I watched a bit of television. Then, I started tasting, and adding leftovers from the fridge until finally, I added the seasonings.
This was a soup that started out without any grand plan. I just cooked it, and tasted it. It wasn't right until I added the coriander and cumin. The final result is very good soup. Give it a try. I know, corned beef, and some of the cooked corned beef broth have very little to do with good pork broth. But really, they work great together. Now, if only I had some hominy...
So, you'll have to excuse me. I have a big bowl of soup to dig into.
Seeeeeeya; Chief Longwind of the North