pork and beans
Ingredients
1 cup dried white beans
1/2 cup chopped white onion
1 tbsp minced garlic
1/4 cup yellow bell peppers
2 tbsp vegetable oil
1/4 cup pork chorizo
3 cups chicken stock
1/2 cup tomato paste
1/4 cup honey
dash of cumin
1 tsp dried oregano
salt, to taste
pepper,to taste
red pepper flakes,optional
shaved cheese, optional
1. Soak 1 cup dried white beans overnight. Drain and discard water. In a covered pot, boil beans in fresh water until tender but not mushy. Drain and set aside.
2. In a sauce pan, saute the onion,garlic, and yellow bell pepper in vegetable oil. Once onion is translucent add in the chorizo, cook until browned.
3. In a pressure cooker,pour the chicken stock. Add the boiled beans,tomato paste and honey. Next add the sauteed ingredients. Season with cumin, oregano, salt and pepper. Stir. Seal the lid tightly then cook for 40 minutes over medium heat. Start timing once you turn on fire. (The whistling will start after approximately 15 minutes depending on your pressure cooker.)
4. After 40 minutes, turn off heat and allow the pressure cooker to cool on its own before prying open. Once cooled but still warm, carefully remove lid. If you’re still having difficulties place under running cold water. Adjust seasoning. Reheat if necessary. Best served warm.
Notes:
Procedure one resulted in a boiled bean that can be easily cut with a paring knife but had a texture of uncooked fresh peanut when eaten.
The original recipe called for :
*baking – pressure cooking
bacon which I replaced with chorizo
green bell pepper – yellow bell pepper
1 pc bay leaf – dash of cumin
ketchup – tomato paste
*(In an oven proof casserole, covered in foil for 45 minutes)
***
I once thought that the only way I’d be able to eat pork and beans is if I buy the canned version. Ready to eat no need to reheat. Back then, it didn’t appear appetizing to me. The only reason I tried it was because of that ridiculous TV commercial that promised the ability to fly and super strength once a can is finished in one go.
For an 8 year old that is a winning moment. I even donned a red cape and jumped off our balcony at once. Imagine my disappointment when I didn’t go up up and away. Boy,did that hurt.
That experience taught me two very valuable lessons:
1. Never ever trust TV Commercials again.
2. Bermuda grass make a very soft and good landing ground.
I didn’t even like how the pork and beans tasted!
Years and one “White Christmas” themed Christmas later I gave the dish another chance. This time I’m making it myself.
It turned out really delicious. It was very filling too. My only concern was the bean’s outer layer. I didn’t know how to peel them off before cooking. It was so annoying to peel off the skin while chewing and savoring the meal all at the same time.
This dish is best paired with a lightly toasted plain bread. Another suggestion is adding a dash of red pepper flakes to give a subtle heat.
That’s right, no matter how you trust and love the canned version, this is way better.
uncooked dried white beans
