Subj : 6-Ingredient Easy Cream
To   : Dave Drum
From : Ben Collver
Date : Tue Aug 27 2024 10:49:51

  Re: 6-Ingredient Easy Cream
  By: Dave Drum to Ben Collver on Tue Aug 27 2024 05:37:00

DD>  Try this one and sub the salt pork for the ham chunks. If you do - you
DD>  will want to ditch the Miso Paste in favour of another TB of soup base.
DD>  The salt pork (or bacon) wsith the miso would cause salt overload.
DD>
DD>       Title: Dave's Red Beans & Rice

Thanks for the recipe, i plan to try it.  I am not sure how soon.  I'll let
you know how it turns out.  I figure i will use the salt pork in your
recipe and the bacon to make Frijoles Charros.  See recipe below.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Frijoles Charros (Pinto Beans With Bacon And Chiles)
 Categories: Mexican
      Yield: 8 Servings

      1 lb Dried pinto beans (450 g)
           Kosher salt
     12 oz Diced bacon (340 g) (see
           -note)
      1 md White or yellow onion; diced
      2    Serrano chilies; minced -OR-
      1    Jalapeño; minced
      3 cl Garlic; minced
     28 oz Diced fire-roasted tomatoes;
           -(2 cans) (see note)
      6 c  Homemade, or store-bought
           -low-sodium chicken stock
           -(1.4 l)
      2    Bay leaves
      2    Epazote sprigs (optional)
           Fresh cilantro leaves and
           -fine stems; chopped

  Active time: 20 minutes Total time: 1 hour 10 minutes, plus overnight
  soaking time for beans

  Place beans in a large bowl and cover with water by double. Add 2 tb
  (30 g) kosher salt and stir to dissolve. Let soak 8 to 12 hours.
  Drain and rinse.

  Heat bacon in a large Dutch oven over medium-high heat, stirring
  constantly, until fat is rendered and bacon is just starting to brown
  around the edges, about 5 minutes. Add onion and chilies and cook,
  stirring, until softened and just starting to brown, about 4 minutes.
  Add garlic and cook, stirring, until fragrant, about 30 seconds. Add
  tomatoes (see note) and cook, stirring and scraping up browned bits
  from the bottom of the pan, until the liquid is thick and the mixture
  begins to sizzle, about 3 minutes.

  Add beans, stock, bay leaves, 2 ts (10 g) kosher salt, and epazote (if
  using). Bring to a boil over high heat, reduce to a bare simmer,
  cover, and cook until beans are just tender, about 45 minutes. Remove
  lid and continue cooking, stirring occasionally, until beans are
  completely creamy and liquid has thickened into a rich, creamy broth.
  Season to taste with salt. Discard bay leaves, stir in cilantro, and
  serve. Beans can be stored in the refrigerator for up to 1 week.

  Notes:

  In place of the canned fire-roasted tomatoes, you can also use 1-1/2
  lb fresh Roma tomatoes. Char the tomatoes directly over a gas flame,
  on a grill, or with a torch to remove the skins. Split into quarters
  and cut out and discard the cores. Dice and use as directed in the
  recipe.

  Epazote is a Mexican herb that can be found in Mexican specialty
  shops. If fresh epazote is unavailable, use a large pinch of dried in
  its place, or omit.

  This recipe is great over a campfire. If cooking over a live fire,
  you can use salt pork in place of the bacon for a more naturally
  smoky flavor.

MMMMM

.