Skip to main content

Pork and Beans #ImprovCookingChallenge

By

 

Welcome to the October  2021 Improv Cooking Challenge. This group is headed up by Nichole of Cookaholic Wife. And I haven't been very consistent, but I love the idea of the group, so I will try to be better in the coming months.


The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: pork and molasses. Here's what the crew is sharing with those ingredients...


Pork and Beans
I started with dry beans. Click for a how-to: here. You can do this the night before and keep in the fridge till you're ready to use them. If you are using pre-cooked beans, I think I had about 4-5 cups. Also, I like adding espresso or coffee to my baked beans for added flavor. If you don't drink coffee, skip it and substitute apple juice or stock. And there are two pork items in the dish: bacon and pork sausages!

Ingredients

  • 1 pound dry beans, soaked and prepared (or 4 to 5 cups cooked beans)
  • 5 strips thick bacon
  • 2 leeks, trimmed and sliced into coins
  • 2 apples, peeled and sliced
  • 1/4 cup organic ketchup
  • 2 Tablespoon mustard
  • 2 Tablespoon unsulphered molasses
  • 1/4 cup espresso or strong coffee
  • 1/2 cup organic dark brown sugar
  • 1/3 cup apple cider vinegar
  • 2 to 3 links cooked pork sausages, sliced into thick coins


Procedure

Preheat the oven to 325 degrees Fahrenheit. In a large, thick-bottomed pan, cook the bacon and sliced leeks until the fat has been rendered but the bacon is not crispy. Add the apples and beans.


Stir in everything else until well-combined. Place in a baking dish. Bake, covered with foil, for 90 minutes. Uncover and stir in the cooked sausages. Cover again and return to the oven for an additional 30 to 45 minutes.

That's a wrap for the October Improv Cooking Challenge. We'll be back next month with the combination of cranberry and meat. Stay tuned.
Labels:

Comments

  1. Sneha's RecipeOctober 14, 2021 at 3:50 AM

    A great dish to make from scratch, look delicious and tasty!

    ReplyDelete
  2. A Day in the Life on the FarmOctober 14, 2021 at 6:12 AM

    I can almost smell that pot of beans and pork baking away. YUM

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more