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.

Comments

Post a Comment

Popular posts from this blog

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe...
Read more

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi...
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more