Friday, August 15, 2008

Pork and Beans

This was kind of a different take on traditional pork and beans. I had a pound or two of pork riblets in the freezer, and I am trying to use the meat more now that P is home. Well, we'll see. That might not hold for very long. I got accustomed to eating almost no meat, so I am starting to feel like I'm eating a lot of it. Anyway, this was yum. And I even took a picture (not pretty, but it exists at least). Miracle.

Anyway, hope you enjoy. And for those who don't eat meat, some TVP would probably be a good substitute for the pork, since it can be texturally variable. This really is designed to be tossed together in the morning before work, tended at lunch if there's time (or completely ignored if not), and munched on after work later. I like this kind of food because I don't have to be a responsible adult to still eat well.

1-2 pounds pork riblets
1-2 cups great northern or navy beans (to be honest, I totally didn't pay attention to quantities)
3 cups water
1 tablespoon mustard powder
1 large bay leaf
1/2 onion, diced

15-ounce can tomato sauce
1 tablespoon worcestershire sauce
1 teaspoon lemon juice
1/2 cup molasses
1/2 teaspoon ginger powder
1/8 teaspoon cinnamon powder
1/2 teaspoon coriander seed powder
1 packet true orange (or 1 teaspoon finely grated fresh orange zest)
1 teaspoon - 1 tablespoon cider vinegar
2 teaspoons kosher salt

Combine first group of ingredients in slow cooker. Cook until beans are soft. Remove pork and let cool. Add second group of ingredients to slow cooker. Remove bones from pork, then chop the meat and return to slow cooker. Cook on high until the sauce is thick and reduced (if you get in a hurry, transfer it to a pot later and bring it to a boil to reduce). Serves 4. Awesome with Crystal's Hot Sauce. Will be good as leftovers on hamburger buns.

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