I've returned to taunt your taste buds

*Has is really been three years!?

It seems like this blog has taken a back seat to all of life's twists and turns, yet here I am staring at a blank slate and mostly confounded that it has been so long since my last post. But, just because I haven't been typing things out doesn't mean that I haven't been immersed in the food scene and actually doing some of the most inspired cooking of my life. (More on those things later.)

Ideally, I will be sharing some of those new insights and recipes as well as rehashing some of the old standby specials from the AteUp archives. It may take a few moments to get my legs back beneath me, but trust me when I say -- I have a whole bag of tricks up my sleeve. 

It is in that spirit that I present an  AW Requisite Recipe to add to your stable of staples. 

PORK & BEANS

Finished Product topped with pico and avocado. 

This is a simple, standard recipe that gets used repeatedly in my kitchen. I make a large pot, eat a few servings while fresh, and then batch it out and freeze small portions individually to be used in lieu of canned beans down the road. I will share some of my favorite bean-centric recipes later -- in the meantime amp up your burritos, chili or just eat them as is. This recipe is so easy and delicious you may never buy canned beans again!

What You Need:

Get your mice in place!

3 Large Bone-in Pork Ribs *roughly 1.5 pounds (you can use other cuts, but the operative word is ‘bone-in’)

1 pound dry beans (I prefer red or black)

2 Onions (cut into 1/12^th wedges)

3 Cloves Garlic

1 Jalapeno (Halved) *remove the seeds if you can't stand the heat

Oil (I like a blend of bacon fat and canola)

Salt and Pepper

The Beauty of this recipe is how simple it is. If you have some favorite spices (chile powder, cumin, etc.) don’t hesitate to add them but, trust me, there is really no need. The key is using quality ingredients, treating each with respect and then sitting back and letting them do the talking.

Directions:

*At least 8 hours in advance (ideally overnight)

1.       Rinse, sort and soak the beans. Discard any rocks, halves, or anomalies then cover with cold water a let sit.

2.       Prepare the pork by patting it dry with a paper towel and generously salting all sides. Then place it in the fridge - uncovered.

*In the morning (when you are ready)

1. In a large, deep pot heat oil on medium-high. Pat the meat dry one more time and remove excess salt. Brown both sides (roughly 5 minutes each) and remove from pot.
2. Reduce heat and add onions. Stir them around until they are coated with fat/ oil and any pork bits have been removed from the bottom of the pot and the onions start to get glossy. 
3. Add garlic, jalapeno halves, salt and spices. Stir occasionally until  everything is coated with spices and becomes aromatic. (8-10 minutes)
4. Drain and rinse the beans then add them to the pot. Fill the pot with water until beans are covered by 1 - 1 1/2 inches. Raise heat to medium-high and cover.
5. When the water reaches a boil drop the heat, give everything a stir, add the pork back in (make sure it is situated below the waterline), and replace the lid - leaving it tilted so steam can escape.
6. Simmer for 1 1/2 to 2 hours or until beans and meat are tender.

**NOTE: If you don't have the time or don't wish to rest your meat overnight, just don't forget to pat it dry and salt it before browning. Also, If you choose not to soak your beans overnight allow for more time to cook them and only add the meat back in (step 5) after the beans have been at a simmer for up to 2 hours. You only want the meat to simmer for 1.5 - 2 hours max. 

Step 1 : Brown the pork.

Step 3: Add jalapeno, garlic, and spices once onions get glossy.

Step 4: Add beans and cover with water

Step 5: Simmer for 2 - 3 hours or until the beans are tender and the meat is jumping into your mouth.

I like to serve my beans with lots of liquid, some shredded meat and topped with fresh pico de gallo (HERE is a pineapple version from way back), avocado, and queso fresco if I’m feeling frisky. Remember to save those leftovers -- we are going to need them later on when we talk pupusas, 5-way chili and one of my all-time favorite Sunday snacks.

Enjoy! - AW