1 Can Organic Black Beans – rinsed and drained 1 Can Cuban Style Black Beans 1 Pkg Carnitas – prepared in microwave according to package 1 Box Organic Chicken Broth 10 TJs Organic Baby Carrots – cut in 1/3rds 1/2 Onion – diced 3-4 Garlic Cloves – minced 1 Tsp Ground Cumin 2-3 Tbsp Fresh Cilantro – minced 2 Tbs Olive Oil Salt and pepper Sour Cream Corn Tortillas Get a big stock pot. Sautee onion, garlic, carrots and cumin in olive oil until onion is soft and a little browned. Add a little broth to deglaze the pan. Add Cuban Black Beans, Organic Black Beans, and prepared Carnitas. Stir to combine. Taste for seasoning – add more cumin if needed, along with salt and pepper. Add Cilantro and Chicken Broth to desired thickness – this is great as both a thicker stew and as a thinner soup. Cover and simmer about 10 minutes. Ladle in bowls, top with Sour Cream. Serve with warmed corn tortillas. You can serve this over rice as well.