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Feb. 13th, 2024 12:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pork3 and Beans.
A Rancho Gordo recipe. This is going to read like a lot of work, but most of it is scheduling.
1 lb Yellow Eye beans (they're like a navy bean; I used Good Mother Stallard beans.)
1.5-2 lb boneless pork butt
5 slices bacon, cut into 1/4" lardons
4 links pork sausage, cut into 1" pieces
salt and pepper
mirepoix: 1 yellow onion, coarsely chopped
2 stalks celery, ditto
1 carrot, ditto ditto
6 cloves garlic (Ha! I used... more.)
1 fennel bulb, coarsely chopped (I used 1/2 tsp fennel seed)
14-oz can diced tomatoes with juice
1/2 cup white wine
fresh thyme and bay leaf
1 tsp smoked paprika
2 Tbsp lemon juice
3 Tbsp olive oil
2 cups panko breadcrumbs
8 Tbsp unsalted butter, melted (= 1/2 cup or one stick)
Cut the pork butt into 1 1/2" chunks. Season all sides with salt and pepper, and refrigerate uncovered for a day. Put the beans in a bowl and cover with 2" cold water. Soak for 4-6 hours.
Begin the cooking: Put the bacon into a cold enamel Dutch oven and place over medium heat. Cook the bacon for 5-7 minutes, stirring, until the fat has rendered and the bacon is just beginning to color. Remove the bacon to a bowl and set aside.
Heat the oven to 350°. Mix the mirepoix veg together and reserve 1/2 cup for cooking the beans. Add the remaining veg to the pan and sauté in the bacon fat for 10 minutes, stirring, until the veg have softened and are just beginning to color. Add the tomatoes and their juice, the wine, thyme, and bay leaf. Tuck the pork chunks into the veg, leaving the top half of the meat exposed. Cook uncovered in the oven for about 2 hours.
Meanwhile, Heat a cast iron Dutch oven on the stove. Add the oil and the reserved mirepoix and sauté for 10 minutes. Add the beans and their soaking water, adding additional water if needed to reach 2" above the beans. Place over medium-high heat, cover, and bring to a rolling boil. Boil rapidly for 10 minutes. Place the lid slightly ajar to allow evaporation; reduce the heat to a gentle simmer, and cook for 1 to 1 1/2 hours. After an hour, the smell of beans should be pronounced and you can salt the beans with 1 Tbsp salt. Continue to cook until the beans are just tender.
Completing the dish: Remove the pork from the pan. Discard the bay leaf and thyme stems. Purée the cooked veg and any juices. Add the paprika, 2 tsp salt, a few grinds of black pepper, and lemon juice to the purée. Drain the beans and put them in the pan. Stir in the bacon pieces and purée. Nestle the pork meat and sausages into the beans, leaving the top half of the meat exposed, and return to the oven to cook uncovered for 45 minutes.
Meanwhile, mix the breadcrumbs and melted butter. Remove the pan from the oven and distribute the crumbs over the top. Return to the oven for 20 minutes, broiling if necessary for a minute to get a rich golden brown.
What worked: This was very good. It's clearly in the cassoulet style of dishes, but the flavor profile is very different (different bean, no duck, etc). Still very rich. We're very fond of Good Mother Stallard beans; they're an East coast bean and don't grow as well on this coast, so they are harder to find. They're a firm cooked bean and produce a lovely broth that when discarded as here, I save for future soups.
What didn't: It benefited from a couple diced green onions on top for garnish. I couldn't be arsed to dirty the fud processor, so I coarsely mashed the cooked mirepoix with a potato masher. That was not as aesthetically pleasing, but eh.
Will I make it again? Yes, it's a good winter dish. Although this makes a lot for two people (or even four at a homeowners' meeting) I am not sure I would want to make a half batch since it's basically the same amount of work.
A Rancho Gordo recipe. This is going to read like a lot of work, but most of it is scheduling.
1 lb Yellow Eye beans (they're like a navy bean; I used Good Mother Stallard beans.)
1.5-2 lb boneless pork butt
5 slices bacon, cut into 1/4" lardons
4 links pork sausage, cut into 1" pieces
salt and pepper
mirepoix: 1 yellow onion, coarsely chopped
2 stalks celery, ditto
1 carrot, ditto ditto
6 cloves garlic (Ha! I used... more.)
14-oz can diced tomatoes with juice
1/2 cup white wine
fresh thyme and bay leaf
1 tsp smoked paprika
2 Tbsp lemon juice
3 Tbsp olive oil
2 cups panko breadcrumbs
8 Tbsp unsalted butter, melted (= 1/2 cup or one stick)
Cut the pork butt into 1 1/2" chunks. Season all sides with salt and pepper, and refrigerate uncovered for a day. Put the beans in a bowl and cover with 2" cold water. Soak for 4-6 hours.
Begin the cooking: Put the bacon into a cold enamel Dutch oven and place over medium heat. Cook the bacon for 5-7 minutes, stirring, until the fat has rendered and the bacon is just beginning to color. Remove the bacon to a bowl and set aside.
Heat the oven to 350°. Mix the mirepoix veg together and reserve 1/2 cup for cooking the beans. Add the remaining veg to the pan and sauté in the bacon fat for 10 minutes, stirring, until the veg have softened and are just beginning to color. Add the tomatoes and their juice, the wine, thyme, and bay leaf. Tuck the pork chunks into the veg, leaving the top half of the meat exposed. Cook uncovered in the oven for about 2 hours.
Meanwhile, Heat a cast iron Dutch oven on the stove. Add the oil and the reserved mirepoix and sauté for 10 minutes. Add the beans and their soaking water, adding additional water if needed to reach 2" above the beans. Place over medium-high heat, cover, and bring to a rolling boil. Boil rapidly for 10 minutes. Place the lid slightly ajar to allow evaporation; reduce the heat to a gentle simmer, and cook for 1 to 1 1/2 hours. After an hour, the smell of beans should be pronounced and you can salt the beans with 1 Tbsp salt. Continue to cook until the beans are just tender.
Completing the dish: Remove the pork from the pan. Discard the bay leaf and thyme stems. Purée the cooked veg and any juices. Add the paprika, 2 tsp salt, a few grinds of black pepper, and lemon juice to the purée. Drain the beans and put them in the pan. Stir in the bacon pieces and purée. Nestle the pork meat and sausages into the beans, leaving the top half of the meat exposed, and return to the oven to cook uncovered for 45 minutes.
Meanwhile, mix the breadcrumbs and melted butter. Remove the pan from the oven and distribute the crumbs over the top. Return to the oven for 20 minutes, broiling if necessary for a minute to get a rich golden brown.
What worked: This was very good. It's clearly in the cassoulet style of dishes, but the flavor profile is very different (different bean, no duck, etc). Still very rich. We're very fond of Good Mother Stallard beans; they're an East coast bean and don't grow as well on this coast, so they are harder to find. They're a firm cooked bean and produce a lovely broth that when discarded as here, I save for future soups.
What didn't: It benefited from a couple diced green onions on top for garnish. I couldn't be arsed to dirty the fud processor, so I coarsely mashed the cooked mirepoix with a potato masher. That was not as aesthetically pleasing, but eh.
Will I make it again? Yes, it's a good winter dish. Although this makes a lot for two people (or even four at a homeowners' meeting) I am not sure I would want to make a half batch since it's basically the same amount of work.
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Date: 2024-02-14 07:25 pm (UTC)I'm intrigued by the Good Mother Stallard beans -- where do you find them?
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Date: 2024-02-14 07:58 pm (UTC)