Something we enjoy every now and then is real quick pork and beans. If
you have some leftover pulled pork and want to try something easy to
fix, you might want to give it a try:

Large can of Great Northern (white) beans
Double handful of pulled pork
Tbsp of Texas Pete

Stir, heat and serve. How's that for simple?

On occasion, I've soaked Pintos and cooked them tender with ham hocks,
then tossed in the pulled pork. That works well, also. Just be careful
to NOT cook it all together. Cook the beans, then add the cooked pulled
pork or the smokey flavor of the pork will leech out into the beans and
give enerything an "off" flavor. Mrs. Nonny likes it when I sometimes
toss some onions and green peppers into the pintos when cooking them,
but the pulled pork is still the key. I've tried adding KC Masterpiece
Barbecue Sauce to the pinto and also the great northern versions, but
just the pinto version seems to work well with it. It's a matter of
taste and who you're serving it to. Midwesterners like the KC sauce
version, I've found,

When serving either version, consider serving a sprinkler jar of 1/2
Texas Pete-type (non aged) hot sauce mixed with 1/2 apple cider vinegar
to let people season the ham and beans to taste. A glass ketchup bottle
with nail holes in the top is the traditional vessel of choice.

Nonny
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

Nonnymus wrote:

By the way, another darned good dish is Kale and beans, with pulled
pork. Take two bunches of fresh Kale and strip out the veins. Rinse
well and tear up any big pieces to hand size. Drain.

Dice and crush a whole head of garlic and caramelize in a large pot,
using about 1/4 cup of EVOO. If you or your friends are Italian, make
it two heads of garlic. Add the Kale and stir until it's well wilted.
Dump in 2 cans of white beans, including the broth and add a box or two
of chicken stock. Simmer and stir occasionally until the Kale is
tender. Add S&P to taste.

Serve this in individual bowls, adding a large tbsp of pulled pork on
top, letting the guests add their own spicy vinegar (Texas Pete/apple
cider vinegar) to taste.

Be careful serving this to grown children, because it could make them
want to move back home.<grin>

Nonny
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

On 3-Sep-2007, Nonnymus > wrote:

> Something we enjoy every now and then is real quick pork and beans. If
> you have some leftover pulled pork and want to try something easy to
> fix, you might want to give it a try:
>
> Large can of Great Northern (white) beans
> Double handful of pulled pork
> Tbsp of Texas Pete
>
> Stir, heat and serve. How's that for simple?
>
> On occasion, I've soaked Pintos and cooked them tender with ham hocks,
> then tossed in the pulled pork. That works well, also. Just be careful
> to NOT cook it all together. Cook the beans, then add the cooked pulled
> pork or the smokey flavor of the pork will leech out into the beans and
> give enerything an "off" flavor. Mrs. Nonny likes it when I sometimes
> toss some onions and green peppers into the pintos when cooking them,
> but the pulled pork is still the key. I've tried adding KC Masterpiece
> Barbecue Sauce to the pinto and also the great northern versions, but
> just the pinto version seems to work well with it. It's a matter of
> taste and who you're serving it to. Midwesterners like the KC sauce
> version, I've found,
>
> When serving either version, consider serving a sprinkler jar of 1/2
> Texas Pete-type (non aged) hot sauce mixed with 1/2 apple cider vinegar
> to let people season the ham and beans to taste. A glass ketchup bottle
> with nail holes in the top is the traditional vessel of choice.
>
> Nonny

Though I'm responding to Nonny's post, he already knows this. Pulled
pork works with lots of things. And best of all, it's cheap. If you do it
right, you can use pulled pork cheaper then you can ham hocks. I
use it in beans a la Nonny, but also with cabbage and other greens.
I use it in stirfry with mixed vegetables sort of asian style including
the asian style spices. I'm not very picky. I use brisket and smoked
chuck roast the same way.

I hear what you're saying about the K.C. sauce Nonny. I fraternize
with a bunch of local Puerto Ricans that use various foods merely
as a vehicle to convey BBQ sauce to their mouth. They don't even
care much what kind of sauce it is. Sweet is preferred, but they eat
my Carolina style vinegar sauces also. "Struttin' Sauce" from S&S
is a big hit with them.
--
Brick(Save a tree, eat a Beaver)

Brick wrote:

>
> I hear what you're saying about the K.C. sauce Nonny. I fraternize
> with a bunch of local Puerto Ricans that use various foods merely
> as a vehicle to convey BBQ sauce to their mouth. They don't even
> care much what kind of sauce it is. Sweet is preferred, but they eat
> my Carolina style vinegar sauces also. "Struttin' Sauce" from S&S
> is a big hit with them.

Mrs. Nonny and I grew up in a little Midwestern farming town, and our
homes were fairly near a well known local beer joint called Bruner's.
Ocey Bruner's main contribution to the dining public was his ribs and
hamburgers. I still have incredible memories of my Dad dropping by
Bruner's on a Friday, bringing home a couple racks wrapped in newspaper
and dripping with sauce. Ocey did them low and slow, with sauce added
toward the end and when served. The sauce was a sweet sauce that we'd
today call KC style. As kids, we were not permitted inside, so it was
carry out or nothing. It was a local legend that the sauce recipe had
been sold in the early 50's and had been modified into Hunt's original
barbecue sauce, but I've never seen any confirmation on that. In the
early 70's, you could buy Bruner's Barbecue Sauce in local stores and as
far away as KC.

The original place is gone, but one of his relatives has an old house
that is converted into a restaurant and still serves ribs using Ocey's
original recipe. Whenever Mrs. Nonny and I get within a hundred miles
of "home," we have to go there for lunch and to rekindle some mighty
fine memories.

Nonny

--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.