I recently purchased a copy of Jamie Oliver's "America" cook book and its fantastic. Its the inspiration behind this pork feast, a rustic mop it all up with a tortilla fare which was a perfect meal to celebrate my dads freak fortune in the face of cancer.
It isn't fancy. Its not particularly pretty.
It is is filled with layers of subtle earthy flavours and just enough heat to keep you on your toes.
Also this will feed a hoard of humans: 6 adults at dinner
+ 2 days of left overs in rehashed meals for 2.
Thrifty.
Recipe:
Smoked Bacon Bone Beans.
1 free range smoked bacon hock
1.5 cup of dried pinto beans
4 celery stalks
2 white onions
whole head of garlic halved
4 fresh bay leaves
8 sprigs of thyme
tbsp of dried oregano
tbsp sweet paprika
1/2 tsp of cayenne
1 dried Guajillo chilli
2 tins of organic tomatoes
black pepper
Soak Pinto beans for at least 12 hours before use.
Preheat oven to 165 degrees.
Gently sweat the onions, celery with the fresh herbs until starting to turn translucent in a heavy based baking dish with oil. Drain beans from their soaking water and rinse a few times. Add beans with all remaining ingredients + 4 cups of water cover with lid and place in the oven for at least 4 hours.
Remove the garlic and bacon hock from the dish. Discard the rubbery skin from the hock and strip all the meat off the bone. Push the soft flesh from the garlic cases and mash. Add meat and garlic mash back to the pot, recover and continue to cook for another hour or so. The meat should melt in your mouth and the beans should be plump and soft all the way through (Not mushy).
Pt.2 to follow.
At some stage.
x
Abbey
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