| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Niger | Toohot09 | 6 | Servings |
INGREDIENTS
| 2 1/4 | c | Small white or cannellini |
| beans picked over | ||
| and soaked overnight | ||
| 2 | t | Dry mustard |
| 1/4 | c | Cider vinegar |
| 1 | T | Grated fresh ginger |
| 1/2 | c | Firmly-packed dark brown |
| sugar | ||
| 1 | Yellow onion, diced | |
| 3 | c | Chicken Stock, see * Note |
| 4 | oz | Salt pork, in one piece |
| 2 | Unsmoked pork hocks | |
| 1 | t | Salt |
| 1/4 | t | Freshly-ground black pepper |
| === SALSA GARNISH === | ||
| 1/2 | Red onion, very finely diced | |
| 1/2 | Flat-leafed parsley, leaves | |
| only coarsely chopped | ||
| 2 | Plum tomatoes, coarsely | |
| chopped | ||
| 1 | t | Salt |
| 1/4 | t | Freshly-ground black pepper |
| 2 | T | Olive oil |
| 2 | T | Cider vinegar |
| 1 | t | Soy sauce |
INSTRUCTIONS
Note: See the Brown Chicken Stock and White Chicken Stock recipes which are included in this collection. 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. This recipe yields 6 servings. Comments: Salt pork is from the same cut of pork as bacon, but whereas bacon is usually cured in brine and smoked. Salt pork is cured in coarse salt, but not smoked. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6218 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 03-06-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 661
Calories From Fat: 216
Total Fat: 24.1g
Cholesterol: 19.9mg
Sodium: 1540.1mg
Potassium: 1877.5mg
Carbohydrates: 85.3g
Fiber: 18.2g
Sugar: 20.3g
Protein: 28.5g