🏆 Pork Belly Beans And Bacon Recipe
so one night a week Jules and I throwaxes in the backyard axe throwing league so
we need something that's easy to cookdelicious easy to eat and will give us
the fuel we need to win welcome friendswelcome back to the kitchen tonight on
axe night suppers we're going to makekind of a pork and beans I've got a
heavy cast-iron braiser here and I'vegot some of our homemade bacon chopped
up and some fresh pork belly and I'musing a combination of bacon and pork
belly because I find that bacon all onits own
is too much and pork belly all on itsown isn't enough so the combination
between the two seems to work reallynicely so I've got that in the pan I'm
just going to brown this off and renderout some of the fat okay so we've got a
little bit of browning on the bottom Ithink this is the point where we move on
next in is some onion chopped up andsome chopped up carrot okay so the idea
here is just to soften the onion alittle bit and get the carrots cooking
this is going to go into the oven for acouple of hours so you're not really
looking to cook it all the way throughjust to get it started and mix together
you can also put celery in here celerywould be fantastic
CEL react would be absolutely amazing socelery root next in is some garlic and
I'm only going to put in one clovebecause these are gigantic cloves that
we grew in our garden this summer so I'mjust going to crush that in just so that
it mixes all the way through
well that's great now some tomato pastea couple dollops of tomato paste
somewhere around 2 to 3 tablespoons oftomato paste is what you're shooting for
a little bit of black pepper I wouldsuggest that you not add any salt
depending on how salty the bacon is youmay not need to add salt I've got it out
here just in case but I can adjust thatlater in the meal I've also got some red
pepper flakes just to bring a little bitof heat to the whole process it sort of
breaks down some of the sweetness thatwe're going to add with the molasses but
you need that sweet and heat in order tobring the whole dish together so let's
just stir this together we've got a goodbrown some build up a fond on the bottom
of this pan which is really sort ofbuilding the flavor with that tomato
paste ok now next in is some molassesand this is this is fancy molasses you
could use Blackstrap if you wanted andyou just need a couple tablespoons no
need to measure you can just pour itstraight in and this is Dijon mustard
and I find the Dijon mustard sort ofbrings the whole thing together too so
that's probably about two tablespoonsthat I just scooped in there again you
don't really need to measure it so we'lljust stir that together just to start
mixing it up and now I put in the beansand you could use dried beans if you
want I use canned beans because I likecanned beans and I'm using a mix of navy
beans and cannellini because that's whatwas in the pantry when I looked this
morning so you could use whatever beansyou like whatever beans you have on hand
you don't have to be too specific withthis so let's mix that together
and we'll get everything coated now I'mgoing to pour in some chicken stock
now we just need to finish stirring thistogether to get the flavors all over
those beans scrape up a little bit ofthe fond on the bottom and then just
even it out on top so that there'sreally no high points so that nothing
sticking out of the liquid too much andthere should be enough liquid in there
that it just kind of covers the beansand is at the level of everything else
lasting is a twig of rosemary I'm gonnaput that in now I'm gonna stick this in
the oven for anywhere between an hourand a half in two hours you don't really
have to think about it too much whileit's in there maybe peek at it once or
twice and if you need to add a littlebit more liquid you can pour in a little
bit more liquid now I've used chickenstock you could use chicken stock you
could use water you could use pork stockyou could use beer you could use wine
you could use a combination of any ofthose things anything that you think
you'd like to add flavor into this dishI find chicken stock works well to start
with and then when it's in the oven I'lljust pour in a little bit of water if it
needs it you don't have to cover it youwant it to evaporate a little bit as it
cooks and it should cook down to areally nice thick sauce the magic
cooking fairies have suffered so it'sit's a there's some big pieces of pork
you got in there my friend it's a porkand bean or a bean with bacon not that
you've got the tiny little piece noeverywhere it has one no so this is this
is so there's bacon and pork belly inhere and some beans a mixture of
different kinds of beans oh yeah I likethat about it I like I like having
different beans they have differenttextures different flavors I find it
very joyful I don't know that's spoon orfork I'm giving a fan
although the pork belly might need yeahthat's one thing too I I just went into
the pantry and got the beans out that wehad and why we did all sorts of beans
yeah I mean that's honorable your housewe've got all sorts of different beans
so but you're right the different beanshave different textures and they add
something differentmmm those carrots
yeah it's carrot and onion I mean it'sit's very simple there's not much going
on in in this dishit gets into the oven really quickly but
with the the rosemary rosemary on it ithas a really lovely stewey flavor to it
yes that you don't often get with porkand beans it's it's a fresh flavor I
find a lot of times pork and beans canbe very stodgy or you know what I mean
like too sickly sweet or too salty andthe rosemary sort of brings that out or
takes that with Masson almost that'sreally Pleasant with the rosemary I like
thatmm-hmm I mean mm-hmm there you go
and the the pork belly gives you thatpork without being too salty
well I haven't had the pork belly yetbut because I'm you know with with just
bacon it would be too much I thinkwell you just giant pieces it like oh my
god pound of bacon kind of thing yeahwell the perfect really nicely yeah
that's really good the pork belly's justamazing in that yeah mm-hmm okay
so not your standard pork and beans notyour standard baked beans but a really
nice alternativeyeah I think I think this is a real
winner and you can play with the flavorsa little bit a grads always always just
make it your own change it to make itwhat you want it to be thanks for
stopping by see you guys soon
you
Pork Belly Beans And Bacon When a simple pork and beans recipes isn't enough, or perhaps a baked bean recipe isn't giving you everything that you want - this easy simple Pork Belly Beans And Bacon Recipe is what you need. Ingredients: 500g (1 pound) pork belly, cut up 3-5 slices thick cut bacon, chopped 2 onions, chopped 2 large carrots, chopped 2-3 cloves garlic, minced 30 mL (2 Tbsp) tomato paste Salt & pepper to taste 10 mL (2 tsp) red pepper flakes 30 mL (2 Tbsp) fancy molasses 30 mL (2 Tbsp) Dijon mustard 3 - 540 mL / 19 ounce cans of beans, drained and rinsed 500 mL (2 cups) chicken stock 1 sprig rosemary Method: Preheat oven to 300ºF In a heavy cast iron braiser, or oven safe pan, brown off the belly and bacon. Add in the onion and carrot and fry to soften. Crush in the garlic. Stir in the tomato paste and cook for 1-2 minutes. Season with black pepper and red pepper flakes. Stir in the molasses, mustard, and beans. Continue cooking while stirring to coat everything. Stir in the chicken stock, and lay the rosemary on top. Place in the oven, uncovered, for 2-3 hours. Check occasionally to see if you need to add more liquid. #LeGourmetTV #GlenAndFriendsCooking Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HL5HK9B6HX9AG&source=url