White Beans With Salt Pork Food

WHITE BEANS WITH SALT PORK

Steps:

• Place beans and baking soda in a large bowl. Add enough water to cover by 2 inches. Let soak, overnight, at room temperature.
• If using salt pork, bring a large saucepan of water to a boil over high heat. Add salt pork and cook for 10 minutes. Drain and let cool.
• Cut salt pork or pancetta into 1/2-inch cubes. Place in a medium saucepan and add enough water to cover by 1/2 inch. Bring to a simmer over medium heat. Add rosemary and continue cooking until tender, adding more water as necessary to keep meat covered by 1/4 inch, about 30 minutes for salt pork or 10 minutes for pancetta. Remove from heat and set aside.
• Drain beans and place in a medium saucepan. Add enough fresh water to cover by 2 inches. Bring to a simmer over medium-high heat and cook until tender, about 35 minutes, skimming any impurities that rise to the surface. Remove from heat and set aside.
• Heat oil in a large saucepan over medium-high heat. Add onion, garlic, prosciutto, and parsley; cook, stirring, until onion and garlic are lightly golden, about 8 minutes. Add tomatoes and cook until softened, about 5 minutes. Drain salt pork or pancetta and add to pan, along with beans and their cooking liquid. Bring to a simmer, skimming surface as necessary. Partially cover saucepan, reduce heat and gently simmer until beans are tender and salt pork is translucent, about 20 minutes.
• Drizzle with olive oil and season with salt; serve with bread.

SAVORY BEANS AND SALT PORK

Steps:

• Rinse and pick over the beans then place them in a large bowl to stand for a night.
• In the morning, drain your beans then combine them with the chopped onion in a large saucepan. Add the Thai and pimento peppers, then add water till it's slightly above the mixture then heat to boil.
• Cover and simmer until the bean skins start to burst open.
• Drain the water into a bowl, measure a cup of it then add molasses, mustard, brown sugar, and salt then stir well.
• Add all the beans and half the salt pork into a baking dish, then pour the molasses mixture into them till the liquid rises just above the mixture.
• Top with remaining salt pork then bake covered for 4 hours at 300F. Ensure that they remain wet, when they seem dry, add some of the drained water.
• Uncover them and bake them for about one hour till the beans are fully tender.
• You can also cook them directly over the fire by adding the pork chops from step 4. Let them cook for 2 hours while adding the molasses mixture and stirring occasionally. When the beans are as tender as you desire, correct the seasoning if necessary by adding more pepper, thyme, and garlic.
• Enjoy.

SWEET-BAKED WHITE BEANS WITH PORK

Steps:

• Preheat oven to 300 degrees. Drain the soaked beans in a colander and rinse them with cold running water. In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock. Whisk together until evenly blended and add the beans.
• Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching. About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa.

PORK ROAST WITH WHITE BEANS AND CRANBERRIES

Steps:

• Sort and wash beans; place in a large Dutch oven.
• Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
• Preheat oven to 350.
• Sprinkle roast with 1 t salt and pepper.
• Rub surface of roast with 4 t minced sage.
• Heat a Dutch oven over med high heat.
• Coat pan with cooking spray.
• Add roast to pan; cook for 15 min, turning to brown on all sides.
• Remove roast from pan.
• Add shallots to pan; saute 3 min or til tender.
• Return roast to pan.
• Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
• Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
• Remove sage sprigs; discard.
• Remove roast from pan; shred meat with 2 forks.
• Sprinkle with remaining minced sage.
• Serve roast with bean mixture.

PORK CHOPS WITH WHITE BEANS

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper. Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
• In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
• Meanwhile, generously season both sides of pork chops with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.

INSTANT POT® PORK LOIN AND WHITE BEANS

Steps:

• Season pork loin with salt and pepper. Mix chili powder, cumin, and onion powder together; sprinkle on all sides of the pork.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot. Cut pork loin in half to fit in the pot if necessary. Cook until browned on each side, about 5 minutes total. Remove and set aside.
• Pour beer into the pot and stir to deglaze, scraping up all the browned bits. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with the beans.