PORK + BEANS (and a few of their friends)

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

Brown pork chops with dry seasonings in cast iron pan with olive oil.
Add chick peas, 1 cup of chicken broth mixed with eggplant puree.
Bake in oven (350 degrees) for 1-1/2 hours (till beans and pork are fork tender).

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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.

6 Comments

the wicked noodle says:

February 25 12 at 8:45 am

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.

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bellini says:

February 25 12 at 9:22 am

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

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Flavors of the Sun says:

February 25 12 at 9:30 am

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 Desssert

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Platanos, Mangoes and Me! says:

February 25 12 at 9:43 am

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 Sausage

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Magic of Spice says:

February 27 12 at 10:34 am

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 Cups

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Evelyne@cheapethniceatz says:

February 27 12 at 10:54 am

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 party

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