"Sit down and feed, and welcome to our table." -William Shakespeare

Monday, November 12, 2012

NOT-So-Ordinary Pork and Beans

"Worries go down better with soup." 
~Jewish Proverb

Soup weather at last!  I made this soup in honor of an organic, free-range pork roast we're trying out from a local farm, but any old pork roast will do.  It's a great way to stretch the meat for a hungry crowd.  Or substitute extra seasoning and 2T extra virgin olive oil for the roast for a yummy and vegan- but still very rich- bowl of soup.

3 lb pork roast
2c black beans
1c brown rice
2c chopped carrots
1c chopped onion (or leave it in a solid half for flavor if your family hates onions- I do this then John Paul and I eat the onion whole)
2 t sea salt
2 t salt-free seasoning mix of your choice (mine is just the cheap stuff from ALDI)cajun seasoning is a good choice, too
2 4" strips of kombu
2 Tablespoons seaweed flakes (wakame, dulse, etc.), optional
10c boiling water
Start with the beans and rinse well.  Pork is usually paired with white beans or split peas but I prefer black beans with pork.  Well, with everything, really.  Black beans are delicious!

Adding kombu to the soup means you can use plain water and it turns into soup stock while the soup cooks.  Way easy for the lazy cook like myself who doesn't plan ahead.  (Actually, I had 6 cups of good chicken stock in the fridge when I made this but I had forgotten about it.  Sheesh.)

 Now, follow along closely: dump everything into a crockpot and walk away.  See my half onion floating?  It enriches the soup, but no one has to eat it.  Fine with me!  I love to eat an onion like this, and so does Johnny.
"This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled."
~Jonathan Swift
 Come back 8 hours later:
 Voila!  Really yummy soup. 
This recipe  approved by my pickiest eater

Lots of crock pot recipes actually do better on the stove where you can brown or saute ingredients separately.  This recipe doesn't really need it, though.  Why?  Well, truth be told, it's the pork fat.  In case you haven't noticed, pork fat tastes good.  Really, really good.  It's hard to screw up recipes involving pork fat. 

"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."
  ~John Barrymore

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