SPICY CHOCOLATE PORK AND BEANS
Steps:
- Preheat the oven to 400 degrees F.
- Preheat an ovenproof saute pan with a lid over high heat.
- Working in batches, brown the pork on all sides in 2 tablespoons oil, then transfer to a bowl.
- Heat the remaining tablespoon oil in the pan, then cook the onions, about 5 minutes. Add the garlic and smoked paprika and cook for an additional 30 seconds.
- Add the chopped tomatoes, black-eyed peas, coconut water and the pork and bring to a simmer, stirring well. Cover and transfer to the oven. Bake, stirring occasionally, until pork is tender, about 1 1/2 hours.
- Stir in the chocolate until it has melted. Serve with the basmati rice, avocado slices and cilantro.
QUICK SKILLET KIELBASA PORK AND BEANS
Swap kielbasa into pork and beans, and top it with hot dog bun croutons and pickle relish.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the broiler to high with a rack set 2-inches from the heat source.
- Heat the oil in a large skillet over medium-high heat. Add half of the kielbasa rounds, cut-side down, and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer to a paper-towel-lined plate. Cook the remaining rounds until both sides are browned. Add to the plate. Reduce the heat to medium, add the onion, and cook, stirring, until soft and slightly browned, about 5 minutes.
- Add the tomato paste, brown sugar, vinegar, and chipotle to the onion. Pour half a can of beans (including the bean liquid) into the skillet and mash with a fork until creamy. Then add the rest of the beans (including the bean liquid), the cooked kielbasa, 1/2 cup water, 1 teaspoon salt, and a few grinds of pepper. Simmer until thick and creamy, about 20 minutes.
- Toss the hot dog bun cubes with the melted butter on a baking sheet and sprinkle with salt and pepper. Broil until toasted and browned, flipping occasionally, about 2 minutes.
- Divide the kielbasa and beans among 4 bowls. Top evenly with the hot dog bun croutons and pickle relish.
PASTA AND BEANS (PASTA E FAGIOLI)
Steps:
- In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.
ITALIAN SAUSAGES AND BEANS WITH SAGE (SALSICCIE CON FAGIOLI ALL'UCCELLETTO)
This is from a recent FOODday section of The Oregonian, but the recipe credits an adaptation from "The Bean Book". It's a great dish, very hearty. Some crusty bread and a glass of red wine really made this a wonderful meal. And - also included in the article from The Oregonian - "...fresh shell beans, like fresh shell peas, are easily digested and don't cause the gastric distress that cooked dry beans do." (Apologies if that was too much information!) Prep time does not include overnight soak for dried beans.
Provided by Titanium Chef
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.
- Drain the beans and reserve the cooking liquid.
- Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.
- Add the sausages and cook over medium heat until brown on all sides.
- Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.
- Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.
- Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.
- Adjust the seasoning to taste.
- Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.
- My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.
Nutrition Facts : Calories 847.3, Fat 72.2, SaturatedFat 17.9, Cholesterol 86.3, Sodium 838.3, Carbohydrate 25.4, Fiber 6.2, Sugar 1.5, Protein 25.4
SALSICCIE E FAGIOLI (SAUSAGE WITH BEANS)
This is a very Italian dish, it is so good and a great stick your bones meal. Served with a side of crusty bread or Polenta. The beans in this make it creamy and hearty. This is what REAL Italian food all adds up to!
Provided by Annamaria Settanni McDonald
Categories Other Main Dishes
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a saucepan, heat the olive oil. Saute the garlic and add the sausages and rosemary. Cook for a few minutes, turning the sausages over. Pierce the sausages to allow the fat to drip out and flavour up the dish. Add the tomatoes to the pan. With the back of a wooden spoon, break up the tomatoes into little chunks. Add 1/2 a cup of water and allow to simmer. Then add the beans, salt, and pepper.
- 2. Let cook together for about 15 minutes or until the sauce has reduced and thickened.
- 3. Serve hot with thick crusty bread or polenta! YUM! Buon Appetito!
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