Slow Cooker Cream of Potato Soup

INGREDIENTS

• 8 potatoes, chopped
• 3 leeks, white and light green parts only, cut into 1/4-inch rounds
• 1 onion, diced
• 3 tablespoons margarine
• 2 chicken bouillon cubes
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1 (12 ounce) can evaporated milk

DIRECTIONS

1. Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
2. Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.

Pork and Black Bean Stew

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 large onion, chopped
• 1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
• 1 (19 ounce) can black beans, drained and rinsed
• 1/4 cup water
• 1 1/2 cups chicken stock
• 3 chorizo sausages, cut into 1/2 inch thick pieces
• 2 bay leaves
• salt and pepper to taste

DIRECTIONS

1. Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
2. Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.