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Ingredients

• Simmer:
• 4 cans (15 oz. each) black beans, rinsed and drained
• 6 c. chicken broth
• 1 bay leaf
• Puree:
• Half the beans and broth
• Saute in 2 T. Olive Oil:
• 1 c. white onion, diced
• 2 T. garlic, minced
• 1 T. paprika
• 1 1/2 t. ground cumin
• 1 1/2 t. dried oregano
• 1 t. ground coriander
• 1/2 t. cayenne
• Pinch each of salt and sugar
• Deglaze with and Add:
• 1 T. red wine vinegar
• 1 can (15 oz.) diced tomatoes in juice
• Pico de Gallo:
• Toss together:
• 1 c. tomatoes, seeded and diced
• 1/4 c. white onion, minced
• 2 T. minced fresh cilantro
• 1 T. fresh lime juice
• 1 jalapeno, seeded and diced
• salt to taste
• spiced pork Kebabs:
• Combine:
• 1 t. brown sugar
• 1 t. chili powder
• 1 t. kosher salt
• 1/2 t. ground black pepper
• 1/4 t. cayenne
• Thread and Grill:
• 1 lb. pork tenderloin, trimmed and cut into 1 1/2 - 2" pieces

  Description

  *I Got In Such A Hurry To Present This That I Forgot To Take A Final Picture.* Thick Homemade Black Bean Soup Placed In A Bowl, Sprinkle A Little Pico De Gallo (salsa) Directly On Surface Of The Soup And Then Balance A Skewer Of Spiced Pork Kebabs On Top

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