Pork and Beans – Brett McClavy

These pork and beans were prepared by our customer, Brett McClavy.  He says he made these “beans cooked with pork stock and ham hocks, I also but some home cured bacon in there.”  Looks wonderful!

image-1

Advertisements

Lentil Soup

Crooked Gap Lentil Soup

6 cups ham hock broth and meat (see recipe for Crooked Gap Ham Broth in CGF Pork and Pork Recipes photos)
1 pint (2 c) stew/diced tomatoes
2 c dried lentils
2 c chopped celery
2 c chopped carrots
2 c chopped onion
3-4 cloves minced garlic
1 tsp salt
1 tsp basil
1 tsp oregano
1/2 tsp thyme
1/2 tsp pepper
1 bay leaf (remove before serving)

Slow cook until lentils are tender or simmer 35-45 minutes.

Cooking Ham Hocks and Shanks

* Place ham hock or shank in a crock pot or pan with just enough water to cover. Cook on low or simmer 6+ hours or overnight. The longer you cook them, the more tender and nutrient rich it gets. You can add a tsp or so of vinegar to help draw out nutrients from the ham hock. You can also add a variety of veggies and spices while cooking to flavor your stock even more if desired.

* Pour contents into another bowl through a strainer to separate out the broth. Add the meat back to the broth if desired, and discard the scraps. (Your dogs will love the scraps – minus the softened bones)

*** If you chose to add the meat back in, try not to stir the hock while it is cooking so the meat doesn’t separate. It is VERY tender when cooked this way.

Your ham or pork broth is done and is ready to use, freeze, or can.

Our favorite uses for ham both are ham and noodles, bean soup, and lentil soup, and our favorite uses for shanks are fajitas, pulled pork and BBQ pork sandwiches, and flavoring rice and noodles with the broth.

Ham and Bean Soup

This rich, hearty soup is a GREAT winter or rainy day soup. It is goes great with fresh veggies, homemade bread or rolls, corn bread, and more!

Heat:
*4 c ham hock broth (see Stoneyfield Ham Broth recipe)
*4 c cooked beans (I like mixed, pinto, or navy)
*1/2 c tomato sauce
*1 c chopped celery
*1 c chopped carrots
*1 c chopped onion
*2 cloves minced garlic
*1/2 tsp basil
*1/2 tsp oregano
*1/4 tsp thyme
*1/4 tsp pepper
*1 bay leaf (remove before serving)

*This recipe can be played with quite a bit – adding and taking out ingredients. You can also substitute dried ingredient equivalents in place of fresh.

Ham and Noodles

This is one of Ethan’s favorite recipes! It goes great with mashed potatoes, corn/corn casserole, green beans, fresh veggies, fresh bread/roll, and much more!

*Boil ham hock broth
*Add enough homemade egg noodles or purchased home style noodles to fill the pot of boiling broth – continue boiling until cooked
* Add salt to taste

**To thicken ham and noodles, you can allow noodles to sit on low heat for a bit after they are done cooking.

Click HERE for cooking ham hocks