Recipe x2 | Main | Squash

Main

About me

Cooking for Kids

Cookbooks

Recipe Search

2009
  January
2008
  November
  September
  June
  January
2007
  December
  November
  October
  September
  August
  June
  May
  April
  March
  February
  January
2006
  December
  November
  October
  September
  August
  July
  June
  May
  April
  March
  January
2005
  December
  November
  October
  July
  June
  May
  April
  March
  February
  January
2004
  December
  November
  October
  September
  August
  July
  June
  May

 Subscribe with Bloglines

Food Blogs
Food Related
Not Food
Subscribe in NewsGator Online



Add to Google
Recipe x1
Nov 30th, 2005

I was derailed a bit by the holiday, but I'm finally ready to post the final recipe in my three part opus. Of course I didn't write this down, so I hope my memory is good.

Basically what we've got here is pork and beans, but with an aromatic oniony broth rather than a gooey tomato one. You could make this with any kind of pork really, but I thought the spices on the outside of the pork roast from the fennel/coriander rub really added something to the broth. The beans get creamy, the veggies get soft, and it's really a very comforting winter time dish. I think this was Jim's favorite thing I've cooked recently.

I wanted to use zucchini in the dish, and I'm including it in the list of ingredients below, but mine had turned to slime in the fridge while I wasn't looking, so I had to leave it out. I'll mark zucchini as optional, that should do it. Obviously the vegetables needed here aren't set in stone, they're just what I happened to have on hand. But I do think you need a base of some sort of onion, garlic, shallot, or leek product (I'd say allium but I might get accused of being pretentious. My mom and brother gave me enough crap over Thanksgiving for telling them to put the peeled potatoes in acidulated water. Hey, I like ten-cent words!)


Spice Rubbed Pork & Beans

onion, chopped
garlic, minced
leeks, chopped
carrot, cut in small dice
zucchini, cut in small dice (optional)
savoy cabbage, chopped
leftover roast spice rubbed pork, cut in large cubes
beef broth
dark beer or red wine (optional)
1 can Great Northern or Cannelini beans, rinsed and drained
dried thyme


In a dutch oven or large high sided pan, saute onions, garlic, and leeks in a bit of olive oil. Adding a bit of bacon or pancetta would not be a horrible thing to do at this point. Add the remaining vegetables and saute for 5 minutes or so over medium heat. Add the meat and toss to brown.

After a few minutes add the beans, enough broth to cover, and herbs. Cover and simmer until flavors are melded. You could add a bit of dark beer or red wine along with the broth. Depending on how soupy vs. stewey you want this you may want to raise the temp a bit and cook with the lid off to evaporate some of the moisture.

Serve with a crisp green salad and whole grain bread if you're fancy. If not just eat a bowl while standing in the kitchen and finishing off the remaining beer. I'll leave it to you to decide which path I chose.

-Kymm
Print Recipe

Comments

© 2006, Kimberly Cooperrider | kymmco@excite.com