Pork and Mushrooms with Black
Beans and Rice:
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From the Cookhouse Cuisinier:
July 26, 2004: |
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What you need. |
What you do. |
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1 lb. black beans. |
Wash beans and put in a suitable bowl. Cover with cold water
and soak overnight. |
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1 crushed bay leaf, 1/2 tsp. thyme, 1'2 tsp. sage, 1/2 tsp. basil,
1 tsp. salt, 1/2 tsp. ground black pepper, 1 cup chopped ham,
1 cup chopped onion, 1/2 cup chopped celery. |
Drain beans and place in a suitable pot. Cover with water. Add
herbs, salt, pepper, ham, onions, and celery. Cover and simmer
on low heat until tender. Keep hot. |
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1 Pork loin, about 3 lbs., 1 cup dry white wine. Salt, pepper,
1/2 tsp. thyme, 1/2 tsp. sage, 1/2 tsp. basil. |
Rub loin with salt and pepper and place in a baking dish. Add
wine. Sprinkle thyme, sage, and basil over loin. Cover and bake
at 325 deg. for 2&1/2 to 3 hours |
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2 cups chicken stock, 1/2 cup fine chopped mushrooms and stems,
1/2 cup minced onion, 1/2 tsp. garlic, 1/2 tsp. thyme, 1/2 tsp.
sage, 1/2tsp. basil. |
In a sauce pan, heat the chicken stock. Add all other sauce ingredients.
Allow to simmer for 1 hour or more. |
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1 cup brown rice. 2 cups water, 1 tsp. salt. |
Put rice, water, and salt in a sauce pan. Bring to boil. stir,
cover and cook on low heat for about 1 hour. Keep warm. |
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2 lbs. whole Shiitake mushrooms. 2 lbs. sliced portabella mushrooms.
1/2 tsp butter. |
Put butter in a small frying pan on low heat. When butter is
melted add 2 tbsp. sauce. Add mushrooms and cover. Simmer for
5 minutes. |
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2 tbsp. corn starch, 2 tbsp water. |
Dissolve corn starch in water and thicken sauce. |
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Put pork loin on a hot platter and slice into medallions. Flank
with mushrooms. Put beans in a warm bowl. Put rice in a warm
bowl. Put sauce in a warm gravy boat. Serve all immediately. |
Dry white or blush wine is the beverage of choice for this delicious
dinner.
If you prefer white rice the cooking time will be a bit shorter. |