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PORK + BEANS (and a few of their friends)

February 25, 2012 by Joan Nova in Beans/Legumes, Finishing Touches, Meat | 6 Comments

Pork + Beans. They go so well together, don’t they?

I have no special story to go along with this except that which is told by the photos — and since I got a few good ones, I wanted to share.

The unlikely ingredients/friends to traditional campfire pork n’ beans are … well, let’s start with pork chops instead of franks. Then instead of molasses-baked beans, we have chick peas flavored with eggplant puree, and then there’s a salad to freshen it up.

The addition of eggplant wasn’t planned. I’d roasted an eggplant the day before and then didn’t use it, so I pureed it with about 2 tablespoons of tomato paste and decided to use it as a flavor agent.

I wasn’t a Campfire Girl as a child. I never camped out.

If you didn’t have to sleep on the ground surrounded by wildlife, if there was air-conditioning, plumbing and the pork ‘n beans tasted like this, I perhaps could have been persuaded.

 

PORK + BEANS (and a few of their friends)
 
Ingredients
  • 1 cup chick peas boiled in hot water for 2 minutes and set aside for an hour.
  • ½ cup pureed eggplant (1 small eggplant roasted and 1 tbs of tomato paste)
  • 1 small carrot minced (for sweetness)
  • rosemary
  • minced garlic
  • bay leaf
  • chicken broth
How To
  1. Brown pork chops with dry seasonings in cast iron pan with olive oil.
  2. Add chick peas, 1 cup of chicken broth mixed with eggplant puree.
  3. Bake in oven (350 degrees) for 1-1/2  hours (till beans and pork are fork tender).

Finishing Touch: A salad topping of radicchio, spinach, pitted black olives dressed with evoo and fresh lemon juice.

Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

6 Comments

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  1. What a fun twist on pork ‘n beans! Much improved, too. I would never have thought to use chickpeas!
    the wicked noodle recently posted..my destiny, fulfilled.My Profile

  2. bellini says:

    Loving the chickpeas in here Joan. I just need to find good pork here in BC.

  3. Joan, I love this modern twist on a comfort classic, which uses several of my favorite ingredients (especially the roasted eggplant). Your recipes are always so imaginative. Thanks.
    Flavors of the Sun recently posted..Two for One: Easy Empanadas for Tapas or DesssertMy Profile

  4. What a twist on the original. This is definitely much better and healthier. You are right, great pics…
    Platanos, Mangoes and Me! recently posted..Arroz con Gandules y Chorizo – Rice with Pigeon Peas + Spanish SausageMy Profile

  5. What a great way to dress up this classic! These would give a whole new meaning to camping for sure!
    Magic of Spice recently posted..Whats for dessert? Chocolate Truffle and Beet Mousse Candy CupsMy Profile

  6. A great twist on a traditional campfire meal…much more sophisticated but just as hardy. Yep I am a plumbing and A\C kind a gal too.
    Evelyne@cheapethniceatz recently posted..Nontraditional Raclette dinner partyMy Profile

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