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Pork and Pinto Beans (Sans Pinto Beans!)

Pork and Pinto Beans (San Pinto Beans!)

Many moons ago I went to a Mexican restaurant and had Pork and Pinto Beans. This was absolutely and completely different! But tasty all the same.  It’s a cross between two recipes I found on-line and slightly modified to incorporate what we had available. Please note this thing grows…. This would easily have fed four adults and we have a hearty portion for another meal.

The Pork shoulder had the infamous Yellow Sticker on it. I simply chopped half of the joint off, discarded the rind cubed it.

Ingredients:-

1Kg of Pork Shoulder, cut into large cubes
Plain Flour (Gluten free for us)
1 Tin of Kidney Beans
1 Tin of Haricot Beans
1 Tin of chopped Tomatoes
Tomato Puree
2 Onions, roughly chopped
2 Clove of Garlic, minced
500Ml of Beef Stock
Hot Chilli powder
Smoked Paprika
Salt & Black Pepper
Oil to fry

Method:-

(1) Mix Hot Chilli powder and Flour.
(2) Coat the Pork pieces in the Flour mix and fry to brown in batches then set aside.
(3) Fry the Onion and add the Garlic.
(4) Drain the Beans and add to a large casserole dish.
(5) Add the chopped Tomatoes, Tomato Puree, Pork, Onion & Garlic, Stock.
(6) Season well with Chilli, Paprika, Salt and Pepper.
(7) Give everything a good stir and place in the oven at 180c.
(8) Stir occasionally and cook uncovered for 2 to 2 ½ hours until the Pork is tender.

We considered serving over boiled Rice, but it really didn’t need it. So instead we had Tortilla chips to dip.

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Category: Recipes
kaszanka Pizza (It's not a Pizza really!)Kaszanka is a Polish blood sausage which you'll find in most Polish shops. It tastes like a cross between Black Pudding and Haggis with a slightly more moist texture. Roasted with a selection of vegetables the sausages themselves have a tendency to break down, leaving you with a very hearty 'Soup'.They generally cost a little over £2 per Kilo pack so they are less than half the cost of a British gourmet sausage and for two people you'll easily have sufficient for two good meals.
 
The pizza component is actually nothing more than a giant Yorkshire pudding. You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot!
 
Ingredients:-
 
8 thick Kaszanka  Polish blood sausage
1 small Onion
1 finely chopped Carrot
2 cloves of Garlic (Crushed)
½ a shredded Savoy Cabbage
2 Vegetable stock cubes, enough to cover the Sausages
Grated Cheese (Cheddar)
 
For The Yorkshire Puddings (GF) A Yorkshire Pudding mix from the Supermarket will work fine if you don't need the Gluten Free version.
 
140g of GF plain flour
50g of Cornflour
140ml of semi skimmed Milk
3 Eggs
A dash of cold water
Sat & Pepper
Vegetable oil
 
Method:-
 
(1) Preheat the oven to 200C.
(2) Place the Sausages in an oven proof dish.
(3) Cover with the Onion, Carrots and Garlic.
(4) Add the Vegetable stock making sure the Sausages are covered.
(5) Place on the middle shelf and cook for an hour or until the Sausages have broken down completely.
(6) Allow to cool.
 
Giant Yorkshire Pudding:-
 
(1) Turn the heat up to 220C.
(2) Place vegetable oil in a baking tray and heat until smoking hot.
(3) Add the Eggs to the Milk and whisk.
(4) Mix the GF Flour and Cornflour and season with Salt and Pepper.
(5) Add the Flour mix a little at a time to the Egg and Milk mix whisking it as you go.
(6) You should aim for a smooth runny texture.
(7) Add straight to the hot Oil and place on the top shelf of the oven for about 30 minutes. Until the Yorkshire Pudding has risen and golden brown.
(8) In a large pan reheat the Sausage mixture adding a little water if it seems too thick.
(9) Add the shredded Cabbage and simmer for about 10 minutes until the Cabbage has softened.
(10) Remove the Yorkshire Pudding from the oven and add the Sausage mixture to the middle.
(11) Heat the grill.
(12) Sprinkle grated Cheese over the Sausage mixture and place under the grill until it melts. Take care not to burn the top of the Yorkshire Pudding.
 
Cut and serve with vegetables of your choice. We had Cauliflower Cheese, Mustard mashed Potatoes and fried root vegetables. 

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