Limas add a updated, fresh taste to old-time pork and beans

By Jim Bailey

I  developed this recipe with an “old time” mind. An ancestor of mine, it was written, shared his meager supper with a Scotsman back in 1793, consisting of a “small piece of pork and a parcel of beans.” I took that and ran with it, so to speak.

You should find this modern approach to pork and beans to be delightfully tasty. I serve these beans with grilled pork chops, but add whatever protein you desire or simply enjoy them topped with some fried or poached eggs. Use can use frozen or canned (drained) lima beans.

Updated pork and beans with limas.

1 (4-ounce)boneless pork chop
1 tablespoon oil
1/4 small onion, minced
1 teaspoon minced garlic in oil
1 (15-ounce) can diced tomatoes
8 ounces cooked lima beans
1 cup whole kernel corn
2 tablespoons tomato paste
1 teaspoon Dijon-style mustard
1/2 teaspoon each salt, oregano, basil, sugar and black pepper
Salt and black pepper to taste

Dice pork chop into very small pieces. In a large skillet, heat oil over medium heat. Add pork, onion and garlic. Cook, while stirring frequently, until pork is done and onions have softened, about 6 to 8 minutes. Add remainder of ingredients, stirring to combine well. Reduce heat to low and simmer 10 minutes to heat everything to temperature and to give the sauce a chance to thicken. Remove from heat and season to taste with salt. Serve hot.

Makes about 4 sides.

By Jim Bailey
theyankeechef.blogspot.com

P

Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.