Skip to main content

Pork and Beans #ImprovCookingChallenge

 

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.

Comments

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas