Saturday, 26 September 2009
Recipe taken from: BBC Food.
In Memory of: Keith Floyd, check out: -Back to the Chopping Board: Farewell Floyd: Food Blogging Event or A Slice of Cherry Pie: Farewell Floyd: Food Blogging Event.
175g/6oz dried black beans
½ tsp salt
2 bay leaves
½ tsp freshly ground pepper
½ tsp cumin seeds
½ tsp dried oregano
2 tbsp vegetable oil
700g/1½lb pork shoulder, cut into cubes
2-3 jalapeno peppers or other chillies, chopped
1 onion, chopped
2 garlic cloves, finely chopped
3 tbsp crushed red chilli peppers
2 tbsp blue cornmeal or cornflour
2 tbsp honey
1. Soak the beans overnight in plenty of cold water.
2. Drain, then boil for two minutes with the salt, bay leaves, black pepper, cumin and oregano. Strain, reserving the liquid, and set aside.
3. Heat the oil in a pan (preferably a cauldron hung over a wood fire, wood mark 3!) and add the pork, jalapenos, onion and garlic.
4. In a bowl mix the red chillies, cornmeal or cornflour and the cooking liquid from the beans to make a kind of cowboy roux and stir this into the pan. Add the beans and finally the honey. Simmer for about two hours.
5. Serve as the sun goes down around an open fire, with a bottle of Kentucky Fried Gentleman and someone playing guitar.
We served this with:
150g Plain Flour
100g White Bread Flour
75g Caster Sugar
2 tbsp Baking Powder
75g Butter - Softened
2 Eggs - Beaten
1/2 tbsp Salt
100g Sweetcorn - Cooked or from a tin.
Mix all the ingredients together well adding the sweetcorn at the very last minute.
Leave in the bowl covered for at least an hour.
Pour into a greased baking tin.
Cook on the middle shelf of the oven for at least 20 minutes or until the top is golden in colour and the bread is springy (cake like) to touch.