Tag: Beans

New Year’s “Beans and Belly” – Good Luck with This! by Gordon Ramsay

I wanted to sneak in this pork belly on black-eyed peas
salad video before the New Year, to help ensure you a very lucky, and prosperous
2019. Of course, there’s no guarantee this roast pork belly on black-eyed peas salad
recipe will bring you good fortune in the New Year, but what if it does?

Either way, this is still one of the most delicious ways to
enjoy both pork belly and black-eyed peas, and could not have been happier with
how this came out. Since I’m still officially on vacation I’ll keep this post
brief, but I did want to mention the bean soaking seen herein.

There are many articles online about this being an
unnecessary step, and technically it is, but it’s been my experience that if
you soak your beans the night before, they seem to hold their shape better, as
well as cook a lot faster. So I say soak, but either way, I want to wish you
all a very Happy New Year, and I really hope you start 2019 off with a big bowl
of “beans and belly.” Enjoy!

Ingredients for 6 portions:

For the Pork Belly:

2 pound pork belly (skin removed)

1 tablespoon kosher salt, plus freshly ground black pepper and
cayenne to taste

– Roast at 200 F. for 7 1/2 hours

For the Black Eyed Pea Salad:

1 cup dried black-eyed peas, soaked overnight, drained

2 quarts fresh water

1 tablespoon kosher salt

1 bay leaf

Dressing:

2 tablespoons Dijon mustard

1/3 cup seasoned rice wine vinegar

2 tablespoon white vinegar

1/3 cup mild olive oil or vegetable oil

1 minced garlic clove

1/3 cup finely diced red onion

2 jalapeno, finely chopped

1 red bell pepper, finely diced

salt, freshly ground black pepper, and cayenne to taste

2 tablespoons chopped fresh parsley leaves

–>

Coleen’s Recipes: GREEN BEANS and BACON by Gordon Ramsay

This recipe for green beans is fast, super simple, sweet and FULL of bacon, in other words, it is delicious!!

Double the recipe and it makes a GREAT potluck dish…..it’s super tasty even at room temperature (be prepared to share the recipe!!!)

GREEN BEANS and BACON

2 pounds frozen green beans (thawed)
1/2 pound bacon, fried crisp, drained and crumbled
1/4 cup of butter
2/3 cup brown sugar
1/4 cup of soy sauce
3/4 teaspoon garlic powder
1/4 teaspoon black pepper

Thaw the green beans and drain if there is any extra liquid.

Fry the bacon until it is almost crispy, drain well, then cut into pieces. Recipe calls for 1/2 pound, but I’ve been known to use a whole pound on occassion. 😏

Heat the butter, soy sauce, brown sugar, pepper and garlic powder. just until the sugar is well dissolved.

Place green beans in a ungreased baking dish, top with crumbled bacon, then drizzle the soy-brown sugar mixture evenly over everything.

Bake in pre-heated 350 oven (uncovered) for 40 minutes.

ENJOY !!!

Coleen’s Recipes: CROCKPOT PICNIC BEANS by Gordon Ramsay

I’ve been making these beans for my family for 30+ years and they are always a hit. Now that we are empty nesters, I make a big pot of these and then freeze them in 2 cup containers for a quick and yummy side dish for any meal.

I put the following ingredients (which are always in my pantry) into a large crockpot before I go to bed and let them cook on LOW all night.

2 cups DRY navy beans (do not soak)

6 cups water

1/2 cup dark brown sugar (light brown sugar works well too)

3 teaspoons salt

1/2 teaspoon pepper

1 teaspoon dry mustard powder

3/4 cup sweet onion chopped small and sautéed

(1) 8 ounce can tomato sauce

small pinch of cayenne pepper

6 slices crisp cooked and drained bacon

Now, a word about the beans: Over the years, I’ve tried every kind of DRY bean there is and they ALL work, however, the tiny little “navy beans” work the best and tolerate re-heating without going mushy. I highly recommend that you use navy beans. Make sure you rinse and sort the dry beans, but do NOT pre-soak them.

Put everything into a large crockpot and cover with 6 cups of water. Stir well and set on low for 12 hours. The last 3-4 hours, prop the lid of the slow cooker open (just a little) with a spoon, to thicken the sauce.

Note about onions: When I decide to make these beans (and I’m out of fresh onions), I use a scant tablespoon of dehydrated onion flakes, they work well.

ENJOY !!!