Two Bean Pork Soup

Directions

Season pork butt or tenderloin with salt and pepper and cook in a crock pot with ½ cup water or grill slowly until meat falls apart. Once cooked, reserve the juice/drippings and shred or chop the pork.

Heat oil in a large stock pot over medium heat. Add onion, garlic, and thyme; sauté for 6 minutes. Stir in red curry paste and Siracha; cook 1 more minute. Add 1 cup of stock, soy sauce and any pork stock or drippings, stirring until combined. Stir in remaining 3 cups of stock. Lightly mash 1 cup white beans. Add mashed beans, remaining 1 cup white beans, ¼ tsp. salt, bay leaves, and black beans to stock mixture in pan; bring to a high simmer. Reduce heat, and simmer at a low boil for 10 minutes. Add 4 cups of shredded pork and simmer 5 more minutes. Remove from heat; discard bay leaves. Stir in spinach until wilted. Enjoy!