Smokey beans and pork. Just 4 1/2 hours in the oven unattended - and throw any images of Auntie Nana's sugary baked beans out the window, there is no sugar (other than that used to cure the hocks) in this recipe.
I picked up cranberry beans from Arethusa at the winter farmers' market and used 1/2 pound.
I soaked the beans in water to cover with 1 tsp of baking soda, overnight. I'm not even sure why I do this, but my mother has always done it that way, saying it 'gets rid of the farts'. Not saying so as fact, but it can't hurt to try. No one wants the farts.
The drained and rinsed beans, 2 smoked hocks from the farm, a large sweet onion, cloves from an entire head of garlic go into a 2-quart casserole, then...
... I added two cups of "frozen last summer something" marked: Red. It turned out to be onions and peppers in tomato sauce. Water was added to come up to 'bean level'. If you don't have mystery containers of red sauce hanging around, a bottle of V8 would work here.
1/2 hour at 300f, then 4 hours at 250f, until the beans are soft.
It needed salt, and I thought this was the perfect opportunity to use this product that I had purchased at Rail City Market two weeks ago, and shelved. I added about 1/2 cup of dark miso, until the seasoning was correct.
I picked up cranberry beans from Arethusa at the winter farmers' market and used 1/2 pound.
I soaked the beans in water to cover with 1 tsp of baking soda, overnight. I'm not even sure why I do this, but my mother has always done it that way, saying it 'gets rid of the farts'. Not saying so as fact, but it can't hurt to try. No one wants the farts.
The drained and rinsed beans, 2 smoked hocks from the farm, a large sweet onion, cloves from an entire head of garlic go into a 2-quart casserole, then...
... I added two cups of "frozen last summer something" marked: Red. It turned out to be onions and peppers in tomato sauce. Water was added to come up to 'bean level'. If you don't have mystery containers of red sauce hanging around, a bottle of V8 would work here.
1/2 hour at 300f, then 4 hours at 250f, until the beans are soft.
It needed salt, and I thought this was the perfect opportunity to use this product that I had purchased at Rail City Market two weeks ago, and shelved. I added about 1/2 cup of dark miso, until the seasoning was correct. I had reservations about using it at all, since this company makes barley miso in the same facility, and there may be some gluten - though I had been assured by the manufacturer that it was 'gluten free'.
The hocks were shredded and added back to the thin stew.
(Wheatless rolls cut thin)
Wow. Smokey tomato meets the deep, roasty shiitake flavor of dark miso. I thought it had a malty aftertaste. Dan said there was nothing of the sort. Must be something else I ate.
The hocks were shredded and added back to the thin stew.
(Wheatless rolls cut thin)Wow. Smokey tomato meets the deep, roasty shiitake flavor of dark miso. I thought it had a malty aftertaste. Dan said there was nothing of the sort. Must be something else I ate.
South River Brown Rice Miso, verdict: gluten free. With reservations.
They obviously do an excellent job of cleaning their equipment, because I didn't have a reaction from this, but I remain cautious that there may be variations of gluten levels batch by batch. But for now, I'm a happy miso-eater.
