Re: 6-Ingredient Easy Cream
By: Dave Drum to Ben Collver on Tue Aug 27 2024 05:37:00
DD> Try this one and sub the salt pork for the ham chunks. If you do - you
DD> will want to ditch the Miso Paste in favour of another TB of soup base.
DD> The salt pork (or bacon) wsith the miso would cause salt overload.
DD> Title: Dave's Red Beans & Rice
Thanks for the recipe, i plan to try it. I am not sure how soon. I'll let
you know how it turns out. I figure i will use the salt pork in your
recipe and the bacon to make Frijoles Charros. See recipe below.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Frijoles Charros (Pinto Beans With Bacon And Chiles)
Categories: Mexican
Yield: 8 Servings
1 lb Dried pinto beans (450 g)
Kosher salt
12 oz Diced bacon (340 g) (see
-note)
1 md White or yellow onion; diced
2 Serrano chilies; minced -OR-
1 Jalape├▒o; minced
3 cl Garlic; minced
28 oz Diced fire-roasted tomatoes;
-(2 cans) (see note)
6 c Homemade, or store-bought
-low-sodium chicken stock
-(1.4 l)
2 Bay leaves
2 Epazote sprigs (optional)
Fresh cilantro leaves and
-fine stems; chopped
Active time: 20 minutes Total time: 1 hour 10 minutes, plus overnight
soaking time for beans
Place beans in a large bowl and cover with water by double. Add 2 tb
(30 g) kosher salt and stir to dissolve. Let soak 8 to 12 hours.
Drain and rinse.
Heat bacon in a large Dutch oven over medium-high heat, stirring
constantly, until fat is rendered and bacon is just starting to brown
around the edges, about 5 minutes. Add onion and chilies and cook,
stirring, until softened and just starting to brown, about 4 minutes.
Add garlic and cook, stirring, until fragrant, about 30 seconds. Add
tomatoes (see note) and cook, stirring and scraping up browned bits
from the bottom of the pan, until the liquid is thick and the mixture
begins to sizzle, about 3 minutes.
Add beans, stock, bay leaves, 2 ts (10 g) kosher salt, and epazote (if
using). Bring to a boil over high heat, reduce to a bare simmer,
cover, and cook until beans are just tender, about 45 minutes. Remove
lid and continue cooking, stirring occasionally, until beans are
completely creamy and liquid has thickened into a rich, creamy broth.
Season to taste with salt. Discard bay leaves, stir in cilantro, and
serve. Beans can be stored in the refrigerator for up to 1 week.
Notes:
In place of the canned fire-roasted tomatoes, you can also use 1-1/2
lb fresh Roma tomatoes. Char the tomatoes directly over a gas flame,
on a grill, or with a torch to remove the skins. Split into quarters
and cut out and discard the cores. Dice and use as directed in the
recipe.
Epazote is a Mexican herb that can be found in Mexican specialty
shops. If fresh epazote is unavailable, use a large pinch of dried in
its place, or omit.
This recipe is great over a campfire. If cooking over a live fire,
you can use salt pork in place of the bacon for a more naturally
smoky flavor.
MMMMM
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