pickled pork beans

Red Beans and Rice with Pickled Pork

 

1 lb red beans, soaked overnight                                                                                                    

1 TBS Worcestershire sauce

1 med. onion, peeled & chopped                        

1 bunch green onions, chopped                          

7 cloves garlic, chopped fine                               

½ cup chopped parsley                                       

1 rib celery chopped                                            

½ cup catsup                                                       

1 green pepper chopped

2 tsp tobasco, I use Cholula hot sauce

2 bay leaves

1 tsp thyme

Salt & pepper to taste

1 lb. Smoked sausage, sliced

1 lb. pickled pork cut in 1” cubes

Cooked rice

 

Drain the beans. Put in 6 qt. heavy pot and add 3 qts. Fresh water. Cover & simmer for one hour, or until the beans are tender. Stir & check to make sure beans are covered with water while simmering. Add rest of ingredients, except the rice; add water to cover if needed. Partially cover & simmer for 1 to 1 ½ hrs or until the liquid thickens. The recipe doesn’t say so but I like to brown the smoked sausage & pickled pork a little before adding it to the pot cut the pickled pork a little smaller. Some recipes call for red kidney beans but I like the smaller red beans. Add more tobasco if you like it hotter! Serve over cooked rice.

 

Pickled Pork

 

2 lbs. boneless pork butt cut in 2” cubes

½ cup mustard seed (2 or 3 TBS. are enough)                                          

1 TBS celery seeds                                             

2 TBS tobasco                                                    

1 qt white vinegar                                                  

1 bay leaf                                                            

1 TBS kosher salt

12 pepper corns

6 cloves garlic, cracked

1 pinch of pink salt (optional)

 

Combine all the ingredients except the pork in a stainless steel pan & boil for 3 min. Cool & place in a refrigerator container ( plastic, glass, or stainless ) add pork. Stir to remove the bubbles. Cover & refrigerate for 3 days. Every since I had red beans & rice with the pickled pork it’s not as good without the pork! I have never tried the pink salt in the pickled pork but plan to soon.

Note: I have used country style ribs, they cut up just right.

Comments