Ingredients with Measurements:
- 1 pound of dried navy beans
- 1 pound of salt pork, cut into small pieces
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 teaspoons of dried thyme
- 1 teaspoon of smoked paprika
- 1 teaspoon of black pepper
- 6 cups of water
- Salt, to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Strainer
Step-by-Step Instructions:
1. Rinse the dried navy beans and place them in a large pot or Dutch oven. Cover with water and let soak overnight.
2. Drain the beans and set them aside.
3. In the same pot or Dutch oven, cook the salt pork over medium heat until it starts to render its fat and becomes crispy. This should take about 10 minutes.
4. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
5. Add the dried thyme, smoked paprika, and black pepper to the pot and stir to combine.
6. Add the soaked navy beans and 6 cups of water to the pot. Stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and let simmer for 2-3 hours, or until the beans are tender.
8. Taste the stew and add salt, if needed.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 26g
Protein: 24g
Sodium: 1200mg
Substitutions for ingredients:
- You can use other types of dried beans, such as Great Northern or cannellini beans, instead of navy beans.
- If you can't find salt pork, you can use bacon or pancetta instead.
Variations:
- Add diced carrots and celery to the stew for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a can of diced tomatoes to the stew for a tangy twist.
Tips and Tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If the stew is too thick, add more water or broth to thin it out.
- Serve the stew with crusty bread or cornbread for a hearty meal.
Storage Instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the stew for up to 3 months.
Reheating Instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the stew in individual bowls, garnished with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Crusty bread or cornbread
- Green salad
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the beans are still hard after 2-3 hours of simmering, you can add more water or broth and continue cooking until they are tender.
Food Safety Advice:
- Make sure to soak the beans overnight and discard the soaking water before cooking to remove any impurities.
- Cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food History:
- Salt pork and bean stew is a classic New England dish that dates back to colonial times. It was a staple of the region's cuisine and was often served as a hearty meal for farmers and fishermen.
Flavor Profiles:
- This stew is savory, smoky, and slightly salty, with a rich and creamy texture.
Serving Suggestions:
- Serve the stew as a main course for lunch or dinner.
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