Porkandbeansouppot Recipes

Steps:

• Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water., In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.

Steps:

• Combine beef broth, cooked ham or other cooked meat, onion, carrot, celery, thyme and oregano in a large saucepan.
• Bring to a boil.
• Stir in raw macaroni.
• Reduce heat to a simmer.
• Simmer, uncovered, for 20 minutes, stirring occasionally, until macaroni is tender.
• Add pork and beans and heat thoroughly.
• Add additional liquid if necessary. (I use the water drained from boiling potatoes for making soups, gravies, sauces or use canned broth).

Steps:

• For the pork: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes. Set aside 1 1/4 pounds for the soup, cut into 1/2-inch chunks, and then reserve the rest for another recipe. For the soup: Roast the poblano over a flame until charred all over. Place the poblano in a bowl and cover with plastic wrap until it softens. Once cool enough to handle, remove the charred skin from the poblano as well as the stem and seeds. Cut into a 1/4-inch dice. Add the oil to a large Dutch oven or saucepot over medium heat. Add the onions and sweat until translucent and fragrant, about 8 minutes. Add the garlic and poblano and cook for 3 to 4 minutes. Add the coriander and cumin and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the salsa verde and cook until it just comes to a boil, about 2 minutes. Add the stock and bring back to a boil. Meanwhile prep all of your garnishes. Once the soup comes to a boil, continue to cook for 5 minutes to allow the flavors to develop. Sprinkle with salt and black pepper. When you are ready to serve, add the roasted pork just to heat through. Serve over rice and with any or all garnishes.

Steps:

• Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer 1/3 of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.)
• Serve with Corn Bread (recipe follows)
• Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.

Steps:

• Preheat oven to 375 degrees.
• Place carrots and tomatoes on a flat roasting pan. Sprinkle with salt and pepper. Roast in the oven for 20 minutes.
• In the meantime, cube pork, chop the onion and mince the garlic.
• Heat a sauté pan over medium high heat, add the olive oil. Brown the meat in the oil, add the onion and then the garlic. Season lightly with salt and pepper.
• Remove the vegetables from the oven and add to the sauté pan. Mix.
• Add the barley to the pan, stir to coat with juices from the pan and add the chicken broth almost immediately.
• Add the marjoram, sage and red pepper.
• Bring to a boil, reduce heat and simmer, covered for 1 hour or until barley is tender. When barley is tender, add the drained black beans and heat through. Serve.