Real Food Mama

Musings about cooking, eating and everything in between.

Pork and Beans! January 7, 2011

Filed under: Home Made,Recipe,Stew — realfoodmama @ 10:52 pm
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Stewy goodness!

A friend of mine recently gifted me with a package of Rancho Gordo beans. Variety, Runner Cannellini Beans. I have been wanting to try these things for a long time, nearly nine months, and yet I haven’t taken it upon myself to purchase any. Suffice it to say I was very excited about trying them out and decided to improvise a dish using some cubed pork and Italian inspired ingredients. The result was quite delicious so I thought I would share it!

Pork and Cannellini Stew

1 1/2 c dried Cannellini beans
1/2 c home made chicken stock
1/2 c home made tomato sauce
1 lb cubed pork
10 slices dehydrated zucchini
1 tsp cumin seed
1 tsp fennel seed
1 tsp dried basil
1 tsp dried oregano
1 TBSP flour
salt and pepper to taste

Begin by soaking the beans for a few hours to soften them. This can be done overnight if you’d like. Drain and place beans in the pot. Cover with six cups of water, add a couple of slices of the dried zucchini and let cook over low heat for about two hours.

For the pork, heat about two tablespoons of olive oil in a cast iron skillet. Add the cumin and fennel seeds and let sizzle for a few minutes. Mix the flour with a bit of salt and pepper. Dry off the pork with a paper towel and dredge in the flour, then place in the oil. Brown the meat on all sides then transfer to the bean pot. Add the chicken stock and tomato sauce as well as the remaining dried zucchini, basil and oregano.

Let cook for another hour or until the beans are soft and the meat is tender. Serve over polenta and enjoy!

Happy Eating!

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A delicious summer salad August 3, 2009

Filed under: Recipe — realfoodmama @ 2:58 pm
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I love summer – there are so many fresh fruits and vegetables to cook with and so many new recipes to try. The only bad thing about summer cooking is the heat! There is nothing worse than trying to make bread on a ninety-five degree day, or slaving over a hot stove for 45 minutes while creating a dinner for four.

And while fresh salad greens are great, I don’t always like a raw dish. As someone who was trained in Chinese Medical nutrition, I was taught that raw, cold foods are difficult to digest and as a result can put too much stress on your health! So in order to eat them in moderation, I frequently make warm salads containing cooked ingredients. They provide the same light, refreshing flavors as fresh greens, but without the added pressure on your digestive health. Here is my new favorite combination –

    6-8 oz Crimini mushrooms, thickly sliced
    1 Tbsp olive oil
    4 – 6 oz pepperoni or other italian dry sausage like salami, sliced and diced
    marinated artichoke hearts – 6 quarters diced coarsely
    approx. 1/4 c cooked kidney beans, drained and rinsed (garbanzo beans would make a great substitution)

Saute the mushrooms in the olive oil until they soften and start to brown
Move to the serving bowl and add the pepperoni and artichoke hearts
Warm the beans in the same skillet and add to the other ingredients

Happy Eating!