Bacon or Ham Steak Braised Apples, Fried Sage and Pinquito Beans
- Christmas Lima Beans - Soaked overnight
- Bacon - cut into pieces (a rasher or two per person eating)
- onions - chopped
- garlic - chopped
- apples - diced
- Apple Cider Vinegar or Vejus - 1/4 cup
- beer or wine - 8-10oz
- carrots - sliced
- parsley - chopped
- bay leaf - 1-2
- peppercorn - a few
- fennel seed, cumin seed, chili flakes -
- leeks - chopped
- tomato paste - optional
- There is some debate about whether these beans need soaking. If you want to be on the safe side, start by soaking your dried beans. Overnight in the fridge is the best and easiest: cover with lots of water.
- Brown bacon, cut into pieces, in a pan, add chopped onions, garlic, and diced apples. Let this cook down a bit, then deglaze with a 1/4 cup apple cider vinegar or verjus, and about 8-10 ounces of beer or white wine. Lower the heat and allow alcohol to reduce out slowly.
- Cook beans by placing them in a pot, cover with liquid and add whatever goodies you are in the mood for to the pot: Onions, garlic, potato, carrot, parsley, bay leaf, peppercorns, fennel seed, cumin seed, chili flakes, leeks, tomato (tomato paste), another strip of bacon or a piece of ham! All of these, in any combination, are going to impart wonderful flavor to your beans when you cook them.
- Once beans are cooked (taste after 30-45 minutes to see if they're soft enough -- this will vary depending on whether they've been soaked), sauté onions in butter and allow to brown nicely. Add cooked beans and fresh chopped sage.
- Cook all that up and serve with the apples and bacon/ham. Yum Yum!!
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