Recipe of the Week
1 1/4 cups dried pinto beans
Soak beans for 4 hours in water. Drain and discard water.
In heavy-bottomed pan heat olive oil and sauté cabbage and garlic until cabbage is tender.
In large heavy-bottomed pot, combine beans, chicken stock, apple cider, onion, carrot, celery, bay leaf, and cloves. Bring to a boil over high heat and remove from heat immediately.
Transfer bean mixture to a bean pot or earthenware casserole, add salt pork, cabbage mixture, tomato, cinnamon stick, and apple brandy.
Cover casserole, place in a 325° oven for 1 hour, then add apples and bake until beans are tender, about 1 1/2 hours. Total cooking time 2-2 1/2 hours.
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