kitchencircadia:

PORK & BEANS
navy beans - braised ham hocks - kelbasa sausages

If you made a ham-hock stock like I’d suggested, most of it will be going into this dish. Soak the beans overnight with water in a big pinch of salt. Strain the water and cook the beans with some aromatics (onions, garlic, bay leaves, thyme) and add the ham hock stock. Add just enough liquid so that once it’s cooked, the liquid barely covers the beans (about 3 parts liquid to 1 part uncooked beans). In a separate pan, render some bacon and brown diced sausages. Once your beans are about 90% done, add the meat. Fold in barbecue into the whole mix and then simmer until the beans are completely tender, but not breaking. Lastly, fold in the chunks of braised ham hock meat leftover from the stock. Finish with some lemon zest, and it’s perfect.

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  • Camera: Nikon D70
  • Aperture: f/4.5
  • Exposure: 1/25th
  • Focal length: 70mm