| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Kerr |
4 |
servings |
INGREDIENTS
| 6 |
c |
Ham stock; finely chopped meat |
|
|
; reserved |
| 1 |
c |
Dried pinto beans |
| 1 |
c |
Raw brown rice |
| 2 |
tb |
Freshly squeezed lemon juice |
| 1 |
|
16 ounces bu collard greens; stems trimmed and |
|
|
; very finely sliced |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Freshly ground sea salt |
| 1/2 |
ts |
Cumin seed |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
|
Whole cloves |
| 1/4 |
ts |
Dried thyme |
INSTRUCTIONS
Pour 5 cups of the ham stock into a pressure cooker and bring to a boil.
Add the beans. Fasten the lid, let the pressure build up inside. When the
cooker starts to hiss, turn the heat down to medium low - the cooker should
just be hissing - and cook for 10 minutes.
Remove from the heat and release the steam. Unfasten the lid, add the rice,
refasten the lid and bring the liquid to a boil. When the cooker starts to
hiss, turn the heat down to medium low and simmer for 15 more minutes.
Remove from the heat. Release the steam and spoon the cooked beans and rice
into a large serving dish and keep warm.
Put the remaining 1 cup of the ham stock into the pressure cooker, add the
lemon juice and bring to a boil. Add the ham hock meat and reduce the
liquid by half - about 2 minutes. Drop in the collard greens, season with
the salt and black pepper, stir well and simmer for 2 minutes.
Make a hollow in the middle of the rice and beans and spoon in the cooked
collards and ham, pouring in any excess juice.
Place the cumin seed, cayenne, cloves and thyme into a small coffee mill
and puree to a fine powder. Sprinkle 1tsp of the spice mixture over the
finished beans and rice.
Bring to the table and serve your guests.
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