?

Log in

No account? Create an account
 
 
24 December 2012 @ 01:00 am
Meat Extension Monday - 3rd Edition  
This is another one of those recipes that arose out of necessity. What do you do when you have a 10 hour retail shift ahead of you and not a lot in the pantry? Answer: Bust out the beans.

Folks think dry beans are hard to prepare. Not so. The only thing you really need to do is soak the beans before cooking. Preferably overnight. But it’s time well spent. I promise.

In this case I wanted to create a dish that went one step beyond tinned pork-n-beans and would be ready from me when I got home. After a bit of experimentation I arrived at this combination of white beans and beef bones that would do well in the crock pot and actually get better the longer it cooked. The result was luscious soft cooked beans in a rich beefy gravy. Yum!

Posh Beefy Beans
    Feeds 4 to 6
COMPONENTS
½c white beans, dry measure
1 small onion, diced
4 cloves of garlic, peeled
2 beef steak bones (1lb)
1cube of Mama Roja
¼ c BBQ sauce
1c beer or H2O

TOOLSET
Bowl for soaking to beans
Colander
Crock pot or slow cooker
Cutting board and knife
Measuring cups & spoons
Tongs
Large serving spoon or ladle

PROCEDURE
  • Measure, rinse and cover beans with water in a large bowl. Refrigerate over night.
  • The next morning begin by draining the beans in the colander and setting up your crock pot in a spot suitable for long term cooking.
  • While the beans are draining. Break down the garlic and onion. Add the vegetation and beans to the crock.
  • Nestle the beef bones down into the bean mixture and then add the chili cube, sauce and beer.
  • There should be just enough liquid cover the beans.
  • Cover crock and set for your longest lowest setting (8 to 10 hours).
  • When you get home fish the bones out with the tongs.
  • Serve beans and enjoy.
  • This dish freezes very well and is actually better the second day.
TIPS & VARIATIONS
  • Meat. This recipe was originally designed around the bones I habitually save when de-boning a steak or roast. I just keep them frozen in one to two bone portions waiting for a pot that needs an extra meaty punch and add them directly out of the freezer to the pot. If you do not have trim bones on hand you can use oxtails, beef shank or ribs with equal success.
  • Condiments. Serve with crusty bread or fresh biscuits.

Frugally yours-
KC/FP



Tags: