Right out of the smoker ready to make a batch of beans or Ragout Pattes du Cochon
Big Guy wrote:Right out of the smoker ready to make a batch of beans or Ragout Pattes du Cochon
Dogfish wrote:Feijoada:
-- hocks, smoked sausage
-- pinch cumin, pinch hot chili
-- green peppers fine mince ESSENTIAL
-- half minced onion per hock
-- garlic
-- bay leaf
-- salt
-- black bean 16 ounces per hock
Really, really good.
Big Guy wrote:Ray’s Beans
2 cups white beans
1 tsp. salt
½ cup chopped onion
¼ cup brown sugar
¼ cup molasses
¼ cup ketchup
¼ cup mustard
smoked pork hock
Cover beans with cold water and soak overnight.
Drain beans, recover with water, and bring to a boil.
Boil for 20 minutes; remove from heat and cover.
Let stand for 1 hour. Add the rest of the ingredients.
Place in covered pot in the oven at 250 degrees F.
Cook for 6-8 hours add more liquid ( water) if needed.
Note: If beans are too watery or not soft enough, return to stove top and boil until you get the desired consistency
Variations: For beans with tomato sauce, drain beans after
Boiling and the 1-hour standing, replace liquid with tomato juice.
Continue as in recipe. For maple beans substitute maple syrup for the molasses
Ragout Pattes de Cochon
6 Pork hocks
1 large onion
salt and pepper to taste
Meat balls
½ tsp. Cinnamon
¼ tsp. Allspice
1 lb. ground beef
1 lb. Ground pork
salt and pepper to taste
Thickener
2 cups flour browned
Add water to cover hocks in large pot. Add ¾ of the onion. Bring to a boil then reduce heat and simmer 2-3 hrs until meat falls from bones.
Make meat balls with pork and beef mixture, spices and some chopped onion .
Remove fat and bones return the broth to a boil, add the meatballs and simmer for 1 hr.
Brown flour in a frying pan with a little fat, add to meat and broth to thicken. Cook for 30 minutes at simmer.
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