Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium onion, chopped

  3. 2 medium green bell peppers , chopped

  4. 3 stalks celery, chopped

  5. 2 teaspoons kosher salt

  6. 1 teaspoon freshly ground black pepper

  7. 5 cloves garlic , minced

  8. 12 ounces pickled pork, cut into 1-inch pieces, recipe follows

  9. 3 bay leaves

  10. 1 teaspoon dried thyme

  11. 1 teaspoon hot sauce

  12. 1/2 teaspoon cayenne pepper

  13. 2 quarts water

  14. 1 pound red kidney beans , rinsed and picked of debris

  15. 3 cups water

  16. 1 1/2 tablespoons unsalted butter

  17. 2 cups long-grain rice

  18. 1/2 to 1 teaspoon kosher salt

  19. 2 cups water

  20. 1 cup apple cider vinegar

  21. 1/4 cup kosher salt

  22. 6 cloves garlic, peeled and crushed

  23. 2 tablespoons sugar

  24. 2 tablespoons yellow mustard seed

  25. 2 tablespoons hot sauce

  26. 1 tablespoon celery seed

  27. 1 bay leaf

  28. 1/4 teaspoon whole black peppercorns

  29. 8 ounces ice

  30. 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Instructions Jump to Ingredients ↑

  1. Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.

  2. Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan , set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

  3. Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

  4. Yield: about 1 1/2 pounds


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