Pork and Black Beans

I saw this recipe on TV done by Pati Jinich. I halfened it and figured out I like certain parts of the pig better than others. Always use fresh pork. Don’t use cured or smoked pork.

She also adds radishes, avocado and stuff when its done. I'm leaving this without the crunchy stuff because that's the way I like it.

This is a simple dish but the depth of flavor is quite surprising because of that.

4 servings

Rolling Simmer

Instructions

Get a large casserole or Dutch Oven that can be used on the stove top. Rinse the following

• 1 pound black beans

Drain the rinsing water. The beans are in the pot so add

• 3 liters water or broth or a mixture

Bring to a simmer and reduce to medium heat. Cook at a steady rolling simmer, with the lid slightly ajar, for 45 minutes.

Meanwhile put in a cookie sheet or iron skillet

Pork waiting

• 2 pounds pork cut into 2" chunks as you can. I like half as pork ribs cut from a slab and the bones cut in two. Don’t leave too many together but cut between every other rib to separate. For the other half I also like a cut I get at my local Hispanic grocery, puerco com huesos, which is pork stew meat with bones. Pig’s feet sliced in half may even be better.

Cook this pork under a broiler until it starts to brown. If thawed 3-4 min per side. Turn and brown on the other side. For a treat, let some of the corners blacken. Take it out and let it set while the beans cook.

When the 45 minutes is up, incorporate the pork chunks into the pot with the beans. Two choices here with the rendered fat and pork juice. You can scrape it into the pot with the beans. Or you can deglaze with some wine, stir to unstick the tasty bits from the bottom and pour all that into the bean pot.

Add

• 1 white onion outer peel removed, and cut in half crosswise without cutting ends off
• 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine
• 1 Tbsp salt
• 2 c boiling water

Stir. Continue simmering for another hour and a half, partially covered, until the pork is completely cooked and tender, making sure the broth does not dry out. 

When the 1:30 is up turn off the heat. 

Taste for salt and add more if need be.

It is customary to serve along with warm corn or flour tortillas. This is good also with homemade crackers, corn bread or over rice.

Spanish Rice #1

Preheat oven to 300 F

Bring to a boil on stove or in microwave

• 2 cups chicken broth (you can use vegetable broth or even water)

Leave it to stay hot. 

In another oven proof pot or Dutch oven with a lid add:

• 3 Tbsp olive oil
• 1/2 medium onion finely chopped
• 1 clove garlic finely chopped

Sauté about 5 min until nicely wilted then stir in

• 1 cup long grained rice

Stir over medium heat until the rice turns translucent and begins to brown. 

Remove from the heat and add seasonings

• Black pepper
• 1/2 tsp salt if your broth isn’t already salty

Carefully pour in all the broth. Cover and bake at 300 F for 20 minutes in the oven. The rice should be tender and the liquid absorbed. If not, we need 5 more minutes. 

Remove from oven and leave covered for 5 more minutes while preparing the vegetables. 

Prepare the vegetables:

• 1 bell pepper, deveined and seeded (or substitute a poblano or two fresh green chiles), chopped
• 1 small onion chopped
• 4-6 canned tomatoes (fish them carefully out of the can). 

Sauté in a skillet in 

• 2 Tbsp olive oil

until wilted but still a little crispness remains at the center. The tomatoes should fall apart. 

Pour the vegetables over the rice in the pot together with

• large pinch of Mexican oregano flakes
• (Optional) 1/2 cup of the tomato juice from the canned tomatoes for a more tomatoey flavor. 

Simmer over low heat 5-10 minutes to let the rice soak up the flavors. 

Serve with garnish of 

• chopped cilantro. 

Inspired by Huntley Dent’s “The Feast of Santa Fe” recipe. 

Beef Shanks with Carrots and Potatoes (Instant Pot)

This is one of the first things I cooked in my new Instant Pot using pressure cooker mode.

In an iron skillet or cookie sheet

• 1.5 to 2 lbs beef shank
• 1 tbsp marjoram
• Salt 
• pepper

Put under broiler to brown. 

In instant pot sauté 

• 1 Tbsp butter or olive oil
• small onion or medium shallot
• 2 cloves garlic

Add 

• 1/4 cup red wine
• 2 cups water
• 2 tsp beef base
• Browned beef shanks
• Any drippings from broiling
• Another tsp marjoram

Pressure cook 35 min and let it release naturally for 10 min. Remove meat. 

Add

• 2 potatoes cut into 8 pieces each
• 2 carrots cut into similarly sized pieces 
• 1 onion cut in half
• Pepper

Pressure cook for 3 minutes and let release naturally for 10 min. 

Remove all but the juices. Add

• 1 Tbsp corn starch stirred into some water (to thicken)

Instant pot sautés until it boils

Serve

Tomato Basil Soup

Creamy Tomato Soup

https://www.bonappetit.com/recipe/creamy-tomato-soup/amp

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

Alison Roman & Christina Holmes

October 01, 2012

Adapted by Lee 2 mar 2020

Total time: 90 min

Ingredients

• ¼ cup (½ stick) unsalted butter
• 1/2 tsp each thyme, rosemary, and white pepper
• Pinch crushed red pepper
• 1 medium onion, thinly sliced
• 2 garlic cloves, thinly sliced
• ¼ cup tomato paste
• 2 28-oz. cans whole tomatoes
• 2 cans of water
• 1 cup red wine
• 1 1/2 Tbsp chicken base
• Zest of 1 lemon
• 2 Tbsp dried basil flakes
• 1–2 teaspoons sugar, divided
• ¼ cup (or more) heavy cream
• Kosher salt and freshly ground black pepper

Preparation

Melt butter in a large heavy pot over medium heat. Add thyme, rosemary, white pepper, crushed red pepper, onion, and garlic. Sauté medium low until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.

Add tomatoes with juices, chicken base, lemon zest, basil, 1 tsp sugar, wine and 2 cans of water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes. Remove soup from heat; let cool slightly. Use an immersion blender or working in small batches, purée soup in a blender until smooth. Or leave some chunks. Return to pot. 

DO AHEAD: Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.

Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.