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The Water Cooler
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Cold front coming this weekend...what soup/chili/stew are you cooking?
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<blockquote data-quote="jstaylor62" data-source="post: 1923608" data-attributes="member: 6870"><p>Last weekend since it was cold and rainy, I opted for a simple italian pork stew. This weekend, I think I will keep to the pork theme, but with a french twist. A Cassoulet is the basis of Pork and Beans we have now in America. This is not the crap from a can, but much more meaty and flavorful.</p><p></p><p><strong>Pork and Beans</strong></p><p></p><p><strong>Ingredients:</strong></p><p></p><p>1 lb dried Northern Beans, rinsed, sorted and soaked at least 8 hours</p><p>3 lbs country style pork ribs</p><p>2 tablespoons vegetable oil</p><p>1 medium yellow onion, chopped</p><p>6 cloves garlic, minced</p><p>1 cup dry white wine</p><p>2 tablespoons tomato paste</p><p>1 teaspoon fennel seeds</p><p>1 teaspoon dried thyme</p><p>2 bay leafs</p><p>1 pound kielbasa, sliced 1 inch thick</p><p>2 - 14.5oz cans fire roasted diced tomatoes </p><p>2 3/4 cups chicken stock</p><p>1/4 cup chopped parsley</p><p></p><p><strong>Instructions:</strong></p><p>Drain beans and put them slow cooker. Add one tablespoon of oil to a skillet, season the ribs with salt and pepper and brown on all sides. Add the ribs to the cooker. Add the remaining oil to the skillet and sauté onion until translucent. Add garlic and sauté for 30 seconds. Add wine, tomatoes paste, fennel, thyme and bay leaf. Bring to a simmer, then add to cooker. Add kielbasa, diced tomatoes and chicken stock to the cooker. Cook on high 5-6 hours or until the meat is tender. Before serving, remove bay leafs and add parsley.</p><p></p><p>Serves 6</p></blockquote><p></p>
[QUOTE="jstaylor62, post: 1923608, member: 6870"] Last weekend since it was cold and rainy, I opted for a simple italian pork stew. This weekend, I think I will keep to the pork theme, but with a french twist. A Cassoulet is the basis of Pork and Beans we have now in America. This is not the crap from a can, but much more meaty and flavorful. [B]Pork and Beans[/B] [B]Ingredients:[/B] 1 lb dried Northern Beans, rinsed, sorted and soaked at least 8 hours 3 lbs country style pork ribs 2 tablespoons vegetable oil 1 medium yellow onion, chopped 6 cloves garlic, minced 1 cup dry white wine 2 tablespoons tomato paste 1 teaspoon fennel seeds 1 teaspoon dried thyme 2 bay leafs 1 pound kielbasa, sliced 1 inch thick 2 - 14.5oz cans fire roasted diced tomatoes 2 3/4 cups chicken stock 1/4 cup chopped parsley [B]Instructions:[/B] Drain beans and put them slow cooker. Add one tablespoon of oil to a skillet, season the ribs with salt and pepper and brown on all sides. Add the ribs to the cooker. Add the remaining oil to the skillet and sauté onion until translucent. Add garlic and sauté for 30 seconds. Add wine, tomatoes paste, fennel, thyme and bay leaf. Bring to a simmer, then add to cooker. Add kielbasa, diced tomatoes and chicken stock to the cooker. Cook on high 5-6 hours or until the meat is tender. Before serving, remove bay leafs and add parsley. Serves 6 [/QUOTE]
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