Maple Chipotle Pulled Pork and Beans

Maple Chipotle Pulled Pork and Beans

On a cold, rainy Saturday a few weeks ago I decided a slow cooked day was in order. How better to ignore the torrent of rain outside than to sit back and watch old movies all afternoon while supper languidly bubbles away in the oven for several hours, needing very little attention.

On days like that, my son usually requests one of his two slow cooked favorites, either baked beans or pulled pork. Since pork and beans is a natural combination I decided to try combining the two. Needless to say, the boy was very pleased.

Before preparing the slow cooked meal for the oven, I took the time to make some bread dough, which would also take its time to rise for the better part of the afternoon before sharing some oven time with the pork and beans. This rainy day supper was a slice of comfort food heaven; a thoroughly satisfying meal.

This would make such an ideal pot-luck contribution but be sure to bring along some of that Homemade Bread too.

Maple Chipotle Pulled Pork and Beans

Recipe by Barry C. Parsons

Maple Chipotle Pulled Pork and Beans - an ultimate comfort food meal combining two slow cooked favorites, pulled pork and baked beans.

Prep time: 1/2 hour
Cook time: 4 hours
Total time: 4 1/2 hours
Yield: 10 servings

Ingredients

• 1 pound dry white beans
• 3 pounds pork shoulder or butt
• 1 tsp powdered ginger
• 1 tsp black pepper
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2tsp salt
• 3 tbsp canola oil
• 1/2 pound smoked bacon, cut in small pieces
• 1 large white onion chopped
• 3 cloves minced garlic
• 2 cups water
• 2 tsp freshly ground black pepper
• 2 tsp chipotle powder (more or less to taste)
• 1 tsp salt
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1 1/2 tsp dry thyme
• 4 cups pureed canned tomatoes
• 1 cup maple syrup
• 3 large bay leaves

Cooking Directions

1. You will need to pre-soak the beans in water at least overnight. The longer you soak the beans the less time it takes to cook them, although it will still be several hours. I have soaked beans for up to 48 hours in advance.
2. Cut the pork into about 1/2 to 2 inch cubes.
3. Mix together the ginger, pepper, cumin, chili powder and salt to form a rub for the pork. Rub it into the cubed pork.
4. Heat the canola oil in the bottom of a large dutch oven over medium to medium high heat. Add the seasoned pork cubes and brown them well. Remove from the pot and set aside.
5. Add the bacon to the pot and cook until almost crispy. Drain excess fat.
6. Add the onion and minced garlic and cook until softened.
7. Drain the beans from the water they were soaked in and add them to the pot.
8. Add all of the remaining ingredients to the pot. If your dutch oven is not large enough you can transfer everything to a large covered roaster.
9. Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours stirring occasionally.
10. The beans should be fully cooked and tender and the sauce should thicken. I sometimes add a little extra boiling water during the cooking time if the sauce thickens too quickly before the beans are fully cooked. This is not a problem at all and can be done more than once if necessary. 

Maple Chipotle Pulled Pork and Beans

On a cold, rainy Saturday a few weeks ago I decided a slow cooked day was in order. How better to ignore the torrent of rain outside than to sit back and watch old movies all afternoon while supper languidly bubbles away in the oven for several hours, needing very little attention.

On days like that, my son usually requests one of his two slow cooked favorites, either baked beans or pulled pork. Since pork and beans is a natural combination I decided to try combining the two. Needless to say, the boy was very pleased.

Before preparing the slow cooked meal for the oven, I took the time to make some bread dough, which would also take its time to rise for the better part of the afternoon before sharing some oven time with the pork and beans. This rainy day supper was a slice of comfort food heaven; a thoroughly satisfying meal.

This would make such an ideal pot-luck contribution but be sure to bring along some of that Homemade Bread too.

Maple Chipotle Pulled Pork and Beans

Recipe by Barry C. Parsons

Maple Chipotle Pulled Pork and Beans - an ultimate comfort food meal combining two slow cooked favorites, pulled pork and baked beans.

Prep time: 1/2 hour
Cook time: 4 hours
Total time: 4 1/2 hours
Yield: 10 servings

Ingredients

• 1 pound dry white beans
• 3 pounds pork shoulder or butt
• 1 tsp powdered ginger
• 1 tsp black pepper
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2tsp salt
• 3 tbsp canola oil
• 1/2 pound smoked bacon, cut in small pieces
• 1 large white onion chopped
• 3 cloves minced garlic
• 2 cups water
• 2 tsp freshly ground black pepper
• 2 tsp chipotle powder (more or less to taste)
• 1 tsp salt
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1 1/2 tsp dry thyme
• 4 cups pureed canned tomatoes
• 1 cup maple syrup
• 3 large bay leaves

Cooking Directions

1. You will need to pre-soak the beans in water at least overnight. The longer you soak the beans the less time it takes to cook them, although it will still be several hours. I have soaked beans for up to 48 hours in advance.
2. Cut the pork into about 1/2 to 2 inch cubes.
3. Mix together the ginger, pepper, cumin, chili powder and salt to form a rub for the pork. Rub it into the cubed pork.
4. Heat the canola oil in the bottom of a large dutch oven over medium to medium high heat. Add the seasoned pork cubes and brown them well. Remove from the pot and set aside.
5. Add the bacon to the pot and cook until almost crispy. Drain excess fat.
6. Add the onion and minced garlic and cook until softened.
7. Drain the beans from the water they were soaked in and add them to the pot.
8. Add all of the remaining ingredients to the pot. If your dutch oven is not large enough you can transfer everything to a large covered roaster.
9. Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours stirring occasionally.
10. The beans should be fully cooked and tender and the sauce should thicken. I sometimes add a little extra boiling water during the cooking time if the sauce thickens too quickly before the beans are fully cooked. This is not a problem at all and can be done more than once if necessary. 

reade more... Résuméabuiyad

Maple Apple Baked Beans with Apple Sausage

Maple Apple Baked Beans with Apple Sausage

Do they still sell canned beans and wieners? I don't think I've seen them since I was a kid and to be honest, apart from canned tomatoes or beans, there is very little caned food that actually comes into our house, so I'm not well acquainted with the canned food aisle. I do remember eating them for lunch all the time as a kid and that thought inspired this much more flavorful version using some delicious apple sausage and  beans baked in an apple infused sauce. The result was very tasty indeed and we enjoyed these with some great artisan crusty bread from Georgestown Bakery around the corner.

I was lucky enough to find some low fat turkey sausage for this recipe to keep it in the healthier range. I precooked the sausages in the oven first before adding them to the beans in the last half hour or so of cooking time. This allowed the sausages to impart some of their spicy flavor without falling apart into the beans...although that doesn't sound too bad either. Freshly baked cornbread or Buttermilk Biscuits are also terrific with these baked beans.

Begin by soaking in water overnight or up to 48 hours:

• 1 1/2 pounds dry white beans

Saute together until softened but not browned:

• 4 cloves minced garlic
• 1 large red onion, finely chopped
• 3 tbsp olive oil

Cook until the onions and garlic are softened, then add along with the drained soaked beans to an oven safe dutch oven or roaster and:

• 3 cups water
• 1 cup maple syrup
• 1/2 cup dark brown sugar
• 1 1/2 tsp salt
• 1 tsp pepper
• 3 tbsp smoked paprika
• 1 tsp chipotle powder
• 1 tbsp dried thyme
• 1/4 cup Worcestershire sauce
• one 28 ounce can tomato sauce
• 2 tbsp dry mustard powder
• 4 large apples, peeled, cored and diced (Softer fleshed apples like Macintosh are good, not crisp type apples like Granny Smiths. Use one you would use to make applesauce.)
• 1/4 cup apple cider vinegar

Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours
stirring occasionally. The beans should be fully cooked and tender and the sauce
should thicken. I sometimes add a little extra boiling water during the cooking time if
the sauce thickens too quickly before the beans are fully cooked. This is not a problem
at all and can be done more than once if necessary.

Roast or pan fry to fully cooked:

• 1 1/2 pounds low-fat apple sausage

Slice the sausages into coins and add them to the baked beans in the last 30-60 minutes of cooking time for the beans.

Maple Apple Baked Beans with Apple Sausage

Do they still sell canned beans and wieners? I don't think I've seen them since I was a kid and to be honest, apart from canned tomatoes or beans, there is very little caned food that actually comes into our house, so I'm not well acquainted with the canned food aisle. I do remember eating them for lunch all the time as a kid and that thought inspired this much more flavorful version using some delicious apple sausage and  beans baked in an apple infused sauce. The result was very tasty indeed and we enjoyed these with some great artisan crusty bread from Georgestown Bakery around the corner.

I was lucky enough to find some low fat turkey sausage for this recipe to keep it in the healthier range. I precooked the sausages in the oven first before adding them to the beans in the last half hour or so of cooking time. This allowed the sausages to impart some of their spicy flavor without falling apart into the beans...although that doesn't sound too bad either. Freshly baked cornbread or Buttermilk Biscuits are also terrific with these baked beans.

Begin by soaking in water overnight or up to 48 hours:

• 1 1/2 pounds dry white beans

Saute together until softened but not browned:

• 4 cloves minced garlic
• 1 large red onion, finely chopped
• 3 tbsp olive oil

Cook until the onions and garlic are softened, then add along with the drained soaked beans to an oven safe dutch oven or roaster and:

• 3 cups water
• 1 cup maple syrup
• 1/2 cup dark brown sugar
• 1 1/2 tsp salt
• 1 tsp pepper
• 3 tbsp smoked paprika
• 1 tsp chipotle powder
• 1 tbsp dried thyme
• 1/4 cup Worcestershire sauce
• one 28 ounce can tomato sauce
• 2 tbsp dry mustard powder
• 4 large apples, peeled, cored and diced (Softer fleshed apples like Macintosh are good, not crisp type apples like Granny Smiths. Use one you would use to make applesauce.)
• 1/4 cup apple cider vinegar

Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours
stirring occasionally. The beans should be fully cooked and tender and the sauce
should thicken. I sometimes add a little extra boiling water during the cooking time if
the sauce thickens too quickly before the beans are fully cooked. This is not a problem
at all and can be done more than once if necessary.

Roast or pan fry to fully cooked:

• 1 1/2 pounds low-fat apple sausage

Slice the sausages into coins and add them to the baked beans in the last 30-60 minutes of cooking time for the beans.

reade more... Résuméabuiyad

Bacon and Brown Sugar Baked Beans

Bacon and Brown Sugar Baked Beans

There is simply no better winter warm-up comfort food meal at our house than slow cooked baked beans and fresh homemade bread. We made these in the midst of a winter blizzard this weekend here on The Rock. Newfoundland snow storms can pack a punch and with up to 75 centimeters of snow expected with this storm it was a real whopper. Our power went out for the morning but came back on at lunchtime in time to have the scent of these tasty baked beans wafting through the house as the winter winds howled along with the heady aroma of freshly baking bread. If you are so inclined, you can find our recipe for Homemade Bread here. This recipe has plenty of sweet smoky flavor to warm your insides on cold winter days such as these but come summer barbeque season they make an outstanding side dish too.

Begin by soaking in water overnight or up to 48hours:

• 1 1/2 pounds dry white beans

In a large skillet slowly fry:

• 1 pound sliced smoked bacon, cut in small pieces

Completely render the fat out of the bacon, leaving it crispy. Pour off the majority of
the fat from the pan. Return the pan to the stove over medium heat and add:

• 4 cloves minced garlic
• 2 large red onions chopped

Cook until the onions and garlic are softened, then add:

• 3 cups water

Let the water come to the boil to deglaze the pan. Add to a large covered roaster along
with the crisp bacon, the soaked beans which have been drained and add:

• 1 1/2 cups dark brown sugar
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp dried thyme
• 1/4 cup Worcestershire sauce
• one 28 ounce can crushed tomatoes
• one 28 ounce can tomato sauce
• 3 tbsp dijon mustard

Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours
stirring occasionally. The beans should be fully cooked and tender and the sauce
should thicken. I sometimes add a little extra boiling water during the cooking time if
the sauce thickens too quickly before the beans are fully cooked. This is not a problem
at all and can be done more than once if necessary.

Bacon and Brown Sugar Baked Beans

There is simply no better winter warm-up comfort food meal at our house than slow cooked baked beans and fresh homemade bread. We made these in the midst of a winter blizzard this weekend here on The Rock. Newfoundland snow storms can pack a punch and with up to 75 centimeters of snow expected with this storm it was a real whopper. Our power went out for the morning but came back on at lunchtime in time to have the scent of these tasty baked beans wafting through the house as the winter winds howled along with the heady aroma of freshly baking bread. If you are so inclined, you can find our recipe for Homemade Bread here. This recipe has plenty of sweet smoky flavor to warm your insides on cold winter days such as these but come summer barbeque season they make an outstanding side dish too.

Begin by soaking in water overnight or up to 48hours:

• 1 1/2 pounds dry white beans

In a large skillet slowly fry:

• 1 pound sliced smoked bacon, cut in small pieces

Completely render the fat out of the bacon, leaving it crispy. Pour off the majority of
the fat from the pan. Return the pan to the stove over medium heat and add:

• 4 cloves minced garlic
• 2 large red onions chopped

Cook until the onions and garlic are softened, then add:

• 3 cups water

Let the water come to the boil to deglaze the pan. Add to a large covered roaster along
with the crisp bacon, the soaked beans which have been drained and add:

• 1 1/2 cups dark brown sugar
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp dried thyme
• 1/4 cup Worcestershire sauce
• one 28 ounce can crushed tomatoes
• one 28 ounce can tomato sauce
• 3 tbsp dijon mustard

Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours
stirring occasionally. The beans should be fully cooked and tender and the sauce
should thicken. I sometimes add a little extra boiling water during the cooking time if
the sauce thickens too quickly before the beans are fully cooked. This is not a problem
at all and can be done more than once if necessary.

reade more... Résuméabuiyad