{"id":113,"date":"2019-11-24T14:36:38","date_gmt":"2019-11-24T22:36:38","guid":{"rendered":"http:\/\/hippyjo.com\/blog\/?p=113"},"modified":"2019-11-24T14:36:39","modified_gmt":"2019-11-24T22:36:39","slug":"hippyjos-mighty-pork-and-bean-soup","status":"publish","type":"post","link":"https:\/\/hippyjo.com\/blog\/2019\/11\/hippyjos-mighty-pork-and-bean-soup\/","title":{"rendered":"Hippyjo’s Mighty pork and bean soup"},"content":{"rendered":"\n

Category: Tasty Simple Non-Pretentious Down Home Comfort\nFood<\/p>\n\n\n\n

Cooking time: All day at least, could take three days easy,\ndepending on how you do things. Best if you let it simmer\/sit a day after\ncooking(tastes even better the second day).<\/p>\n\n\n\n

Side-dish pairing options: cornbread, rice, pork quesadillas,\ntortillas, garlic bread, grilled cheese sandwiches, tamales, tacos, carnitas,\nshredded extra sharp cheddar and jack cheese, avocado.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"One
One of Ben`s Pigs<\/figcaption><\/figure>\n\n\n\n

You\u2019ll need the following:<\/p>\n\n\n\n

  • One (1) bone-in pork roast from one of Ben\u2019s\ngrass-fed pasture-roaming happy pigs- but not the spotted ones, because mom\nthinks they\u2019re cute\u2026<\/li>
  • Two (2) cups of dried pink beans(substitute\npinto beans if you can\u2019t find pink beans) from Olivera\u2019s Egg ranch.<\/li>
  • One (1) cup of diced onion from the Saturday\nfarmers market across from the post office<\/li>
  • Two (2) ribs of diced celery from the Bolinas\nfarm stand<\/li>
  • One (1) cup of diced carrots from the backyard<\/li>
  • Four (4) Bay leaves from Potter Valley<\/li>
  • Three (3) dried Serrano chilies from Potter\nValley<\/li>
  • One (1) big fat clove of diced garlic from the Saturday\nfarmers market across from the post office<\/li>
  • One (1) fresh Jalapeno chili from the Saturday\nfarmers market across from the post office<\/li>
  • \u00bc cup chopped fresh Cilantro from the Bolinas\nfarm stand<\/li>
  • 1\/3 cup chopped fresh Parsley from the Saturday\nfarmers market across from the post office<\/li>
  • One (1) tsp Cumin<\/li>
  • One (1) tsp Oregano<\/li>
  • One (1) tsp Paprika<\/li>
  • \u00bd tsp Chili Powder (optional)<\/li>
  • One (1) tsp Salt<\/li>
  • \u00bd tsp Pepper<\/li><\/ul>\n\n\n\n
    • One (1) lime from the backyard<\/li><\/ul>\n\n\n\n

      Instructions<\/h2>\n\n\n\n

      Here\u2019s how I do it, more or less\u2026<\/p>\n\n\n\n

      Prep<\/h3>\n\n\n\n

      Do the following on the day before(or early morning at\nlatest):<\/p>\n\n\n\n

      Begin by seasoning and slow-roasting the pork roast. You can\ntake all day doing this step by itself. If you don\u2019t know how to do the slow\nroast, maybe I\u2019ll tell you how I do it someday, but right now we\u2019re cooking\nsoup. It\u2019s ok if you eat some of the roast once it\u2019s finished, as you\u2019ll mostly\nneed the bones plus a little meat for the soup.<\/p>\n\n\n\n

      Soak the beans so they are soft. Best results are achieved by soaking overnight. If you forget to start the beans the night before, you can clean and rinse the beans and then cover them with twelve (12) cups of water and bring them to a boil. Once they have begun to boil, turn off the heat and cover the pot. Let the beans sit for at least an hour with the lid in place.<\/p>\n\n\n\n

      Stock<\/h3>\n\n\n\n
      1. Remove the bones from the pork roast, but leave\nsome meat on the bones here and there.<\/li>
      2. Scrape some of the fat from the roast into your\nstock pot, and set the heat for medium. <\/li>
      3. Add the onions, celery, and carrots. Cook until\nonions are translucent, and then add garlic. Cook until the onions and garlic\nstarts to brown.<\/li>
      4. Add Jalapeno and bones. Cover with water and\nbring to a boil.<\/li>
      5. Add dried Serrano chilies and Bay leaves.<\/li>
      6. Reduce heat to a low boil. <\/li>
      7. Stir every seven (7) minutes for at least four\n(4) to five (5) hours, until all meat has fallen off the bones (add water as necessary\nto keep the bones submerged).<\/li><\/ol>\n\n\n\n

        When all the meat has fallen off the bone and any pieces of\nfat have completely dissolved and melted into the stock, it is finished.<\/p>\n\n\n\n

        You can take a whole day to do this part and let it sit\novernight, if you want the best bean soup and you have the time, that is.<\/p>\n\n\n\n

        Finally, remove the bones and bay leaves.<\/p>\n\n\n\n

        Now you have the stock to make the Mighty Pork and Bean Soup\u2026<\/p>\n\n\n\n

        Finally: Cooking the Beans!<\/h2>\n\n\n\n
        1. If not boiling already, bring your stock to a vigorous boil. You should have at least eight (8) cups of stock. Add water if needed to have at least eight (8) cups.<\/li>
        2. Add your soaked beans and reduce heat to medium-high.<\/li>
        3. Add some of the pork roast.<\/li>
        4. Cook beans for two (2) to three (3) hours, or until the beans are desired texture and firmness.<\/li>
        5. Add dry seasoning to taste and simmer for 20 minutes.<\/li>
        6. Add chopped fresh cilantro and parsley.<\/li>
        7. Squeeze lime into soup, and stir well.<\/li><\/ol>\n\n\n\n

          Serve in deep bowl with at least one of the recommended side-dishes for pairing.<\/p>\n\n\n\n

          \"Mighty
          Mighty Pork and Bean Soup<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

          Tasty Simple Non-Pretentious Down Home Comfort Food<\/p>\n","protected":false},"author":1,"featured_media":112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"activitypub_content_warning":"","activitypub_content_visibility":"","activitypub_max_image_attachments":3,"footnotes":""},"categories":[2,16],"tags":[],"class_list":["post-113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-day-in-the-life","category-recipes"],"_links":{"self":[{"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/posts\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/comments?post=113"}],"version-history":[{"count":3,"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/posts\/113\/revisions"}],"predecessor-version":[{"id":117,"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/posts\/113\/revisions\/117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/media\/112"}],"wp:attachment":[{"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/media?parent=113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/categories?post=113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hippyjo.com\/blog\/wp-json\/wp\/v2\/tags?post=113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}