Creole Red Beans and Pickled Pork

Smokin Don · Post by **Smokin Don** » Sun Dec 30, 2012 03:45

Red Beans and Rice with Pickled Pork

1 lb red beans, soaked 1 TBS worcestershire
overnight sauce
1 med. onion, peeled & chopped 2 tsp tobasco
1 bunch green onions, chopped 2 bay leaves
7 cloves garlic, chopped fine 1 tsp thyme
1/2 cup chopped parsley salt & pepper to taste
1 rib celery chopped 1 lb. Smoked sausage, sliced
1/2 cup catsup 1 lb pickled pork cut in 1" cubes
1 green pepper chopped rinsed
cooked rice

Drain the beans. Put in 6 qt. heavy pot and add 3 qts. Fresh water. Cover & simmer for one hour, or until the beans are tender. Stir & check to make sure beans are covered with water while simmering. Add rest of ingredients, except the rice, add water to cover if needed. Partially cover & simmer for 1 to 1 1/2 hrs or until the liquid thickens. The recipe doesn`t say so but I like to brown the smoked sausage & pickled pork a little before adding it to the pot cut the pickled pork a little smaller. Some recipes call for red kidney beans but I like the smaller red beans. Add more tobasco if you like it hotter! Serve over cooked rice.

Pickled Pork

1/2 cup mustard seed 12 pepper corns
1 TBS celery seeds 6 cloves garlic, cracked
2 TBS tobasco 2 lbs boneless pork butt,
1 qt white vinegar cut in 2" cubes
1 bay leaf 1 pinch of pink salt (optional)
1 TBS kosher salt

Combine all the ingredients except the pork in a stainless steel pan & boil for 3 min. Cool & place in a refrigerator container ( plastic, glass, or stainless ) add pork. Stir to remove the bubbles. Cover & refrigerate for 3 days. Every since I had red beans & rice with the pickled pork it`s not as good without the pork! I have never tried the pink salt in the pickled pork but plan to soon.

ssorllih · Post by **ssorllih** » Sun Dec 30, 2012 04:12

Don , Why would you add the pink salt" Cure#1 to the mix for pickled pork. At best you would get pickled ham at worst you would notice any difference.

Smokin Don · Post by **Smokin Don** » Sun Dec 30, 2012 07:23

ssorllih wrote:Don , Why would you add the pink salt" Cure#1 to the mix for pickled pork. At best you would get pickled ham at worst you would notice any difference.

Not sure Ross, it was in the original recipe and I have to just try it once. Don

Big Guy · Post by **Big Guy** » Sun Dec 30, 2012 14:41

How did you cut the white vinegar into cubes? did you freeze it? LOL

Smokin Don · Post by **Smokin Don** » Sun Dec 30, 2012 17:43

Big Guy wrote:How did you cut the white vinegar into cubes? did you freeze it? LOL

Glad you caught that BG,

I cut and pasted the recipe, the ingredients were in two columns. When I saved it they merged to one column tried to edit but didn't know how to fix. The 2 inch cubes belongs with the pork! I think you can make all else out ok. Don

ssorllih · Post by **ssorllih** » Sun Dec 30, 2012 18:25

Don when that happens to a post place the cursor at the begining of the phrase you want to move and click the "Enter" key. That will jump the phrase to a new line.

Smokin Don · Post by **Smokin Don** » Sun Dec 30, 2012 18:43

Here is a revised recipe, easier to copy. Don

Red Beans and Rice with Pickled Pork

1 lb red beans, soaked overnight
1 TBS Worcestershire sauce
1 med. onion, peeled & chopped
1 bunch green onions, chopped
7 cloves garlic, chopped fine
½ cup chopped parsley
1 rib celery chopped
½ cup catsup
1 green pepper chopped
2 tsp tobacco
2 bay leaves
1 tsp thyme
Salt & pepper to taste
1 lb. Smoked sausage, sliced
1 lb. pickled pork cut in 1" cubes
Cooked rice

Drain the beans. Put in 6 qt. heavy pot and add 3 qts. Fresh water. Cover & simmer for one hour, or until the beans are tender. Stir & check to make sure beans are covered with water while simmering. Add rest of ingredients, except the rice; add water to cover if needed. Partially cover & simmer for 1 to 1 ½ hrs or until the liquid thickens. The recipe doesn`t say so but I like to brown the smoked sausage & pickled pork a little before adding it to the pot cut the pickled pork a little smaller. Some recipes call for red kidney beans but I like the smaller red beans. Add more tobasco if you like it hotter! Serve over cooked rice.

Pickled Pork

2 lbs. boneless pork butt cut in 2" cubes
½ cup mustard seed
1 TBS celery seeds
2 TBS tobasco
1 qt white vinegar
1 bay leaf
1 TBS kosher salt
12 pepper corns
6 cloves garlic, cracked
1 pinch of pink salt (optional)

Combine all the ingredients except the pork in a stainless steel pan & boil for 3 min. Cool & place in a refrigerator container ( plastic, glass, or stainless ) add pork. Stir to remove the bubbles. Cover & refrigerate for 3 days. Every since I had red beans & rice with the pickled pork it`s not as good without the pork! I have never tried the pink salt in the pickled pork but plan to soon.

ssorllih · Post by **ssorllih** » Sun Dec 30, 2012 18:57

much better!! thanks.

el Ducko · Post by **el Ducko** » Sun Dec 30, 2012 19:48

Is pickled pork available in markets up Ohio way? I remember having pickled pork products available in ethnic bars in upstate New York, but sadly we don't have much of that around here. Any suggestions as to what I might use?

That looks like an interesting variation on our usual Louisiana red beans and rice recipe.

Smokin Don · Post by **Smokin Don** » Sun Dec 30, 2012 20:11

el Ducko wrote:Is pickled pork available in markets up Ohio way? I remember having pickled pork products available in ethnic bars in upstate New York, but sadly we don't have much of that around here. Any suggestions as to what I might use?

That looks like an interesting variation on our usual Louisiana red beans and rice recipe.

About the only thing I see in the markets here is Ekrich pickled ring balogna and pickled pigs feet, I could never do the pigs feet! It's been a long time since I hit the bars but they used to have jars of pickled hot sausage out. Don

crustyo44 · Post by **crustyo44** » Sun Dec 30, 2012 20:26

Don,
I have just opened a jar of pickled hot sausage, the recipe was by Grey Goat.
It's great with a cold beer, believe me!!!!!!!!
Cheers,
Jan.

el Ducko · Post by **el Ducko** » Mon Dec 31, 2012 01:08

crustyo44 wrote:Don,
I have just opened a jar of pickled hot sausage, the recipe was by Grey Goat.
It's great with a cold beer, believe me!!!!!!!!
Cheers,
Jan.

Thanks, Jan. For those interested, the recipe is at http://wedlinydomowe.pl/en/viewtopic.ph ... &start=517 It brings back happy memories of ethnic (Polish) bars in Upstate New York and in Denver, Colorado. I hope they still have them.

Come to think of it, they were probably produced by the bar employees, using much the same recipe. ...pickled eggs, too.

crustyo44 · Post by **crustyo44** » Mon Dec 31, 2012 01:47

Duck,
I hope this worked, here is the photo of the pickled sausage I made to Grey Goat's recipe.
I can't stop eating it to my wife's disgust as I certainly loaded it with lots more garlic.
Cheers,
Jan

Chuckwagon · Post by **Chuckwagon** » Mon Dec 31, 2012 11:46

Crusty! Do you realize that all that vinegar has caused your bottle to become flat on one side! Or did someone just let all the air out of your bottle?

Shucks pal, now it won't roll. Come to think of it... I once dated a girl that became flat on one side too!

I couldn't roll her around either. She was five-feet, four inches high... LYING DOWN!

Best Wishes,
Chuckwagon

Smokin Don · Post by **Smokin Don** » Mon Dec 31, 2012 20:48

Jan the pickled sausage looks good, I saved the recipe & have to try that! Getting ready for New Years eve dinner, rib eyes and baked potatoes. Happy New Year! Don