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Having read a few food related blog hops that occur on a Tuesday, I thought I’d be grateful for something food related. Yes, I am grateful to have food to feed my family. I just want to be a bit more specific….
Today I am grateful for BEANS.
We are starting to incorporate them into our diet more often as they are a more economical source of protein.
Have you ever looked on the package of dry beans from the store, seen the recipe and tried it? Usually I have not done that. However, our most recent purchases of beans had me doing just that! One kind of bean that caught my eye was labeled “pink beans” and cost almost half of what kidney beans cost.
Here’s the recipe (tried and loved by the family):
(credited to Marlene Sorosky Gray on the package)
1 lb of dried Pink Beans (Safeway in my case!), rinsed and drained as directed
3 to 3 1/2 pounds boneless pork roast, trimmed of as much fat as possible
7 cups water
1 onion, chopped
2 cloves of garlic, minced
3 tsp. salt, or to taste
1 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. ground oregano
1 can (7 oz.) chopped green chiles
Preheat oven to 275 degrees, Place all ingredients in a large pot, Dutch oven or roaster. Bring to a boil on the top of the stove. Cover, put in the oven, and bake for 4 hours, stirring once or twice,until roast falls apart when stirred.
Increase oven temperature to 400 degrees F. Uncover and bake for 60 minutes, stirring occasionally, until sauce thickens to desired consistency.
Serve with desired condiments. 6 – 8 servings.
Here’s what our dutch oven held when it was done:
We served ours on tortillas (homemade, by Stephen!) along with diced tomatoes, shredded romaine lettuce, shredded cheese, and sour cream.