High School bowling season has come to an end, with Younger Daughter taking 5th individual at State and helping her team to a fourth consecutive State 4A title. One less excuse for not posting more often, but also a reason this post is a day late as I was spent the last couple of days getting caught up with a lot of stuff that was deferred due to tournament and travel festivities.
Last week Tom from Big Butz BBQ left me with a quandary following his Grilled Chicken Chili post. I couldn’t use chicken thighs again (at least this soon) and my remaining choices were kidney beans and two forms of tomato products (diced and soup). This screams chili at me, or a repost of my smoker beans, but both of those felt like taking the easy way out (and a form of cheating).
After some consideration and over an inch of rain in the past 24 hours it occurred to me that I had some of this leftover from Super Bowl weekend:
For those not in the know, those are four Boston Butts, otherwise known as the money muscles from pork shoulder, smoked for several hours, and then pulled for pulled pork sliders. Well, at least 3 of them were; there was still one hanging around in the refrigerator with no intended purpose in mind. Next thing I knew I was channelling Justin Wilson, and although I didn’t go hunting any squirrels, I did cook up a mean variation of red beans and rice, substituting chopped pork butt for andouille sausage and ham.
This was an amazing dish, flavorful, spicy, and perfect for the weather we’ve been having lately. The four main ingredients were pork shoulder, red kidney beans, onions, and celery, although if we’ve had too much of that lately I suppose I could throw in the brown rice or the bell pepper in place of any of the previous four. Recipe follows…
- 4-5 15oz cans red kidney beans, drained
- 1-2 lb leftover pulled (or chopped) pork
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks of celery, chopped
- 4 cloves of garlic, minced
- 1 teaspoon cayenne
- 2 teaspoons salt
- Freshly cracked black pepper, to taste
- 2 tablespoons chopped parsley
- 4 tablespoons chopped cilantro
- 1 tablespoon olive oil
- 2 tablespoons white wine
- 2 tablespoons Louisiana Hot Sauce
- 4 cups chicken broth
- Long grain rice (prepared according to package directions)
- Heat olive oil in a large pot. Saute the onions, celery and pepper in olive oil until limp.
- Add pork, garlic, white wine and stir well. Bring to boil.
- Add drained beans and all other ingredients except rice. Stir well, bring to boil, then reduce heat to a simmer, cover and cook for at least two hours.
- Serve over prepared rice and garnish with chopped fresh parsley or cilantro. Enjoy!
This was definitely a do-again meal. Even if there isn’t a challenge involved.