PICKLE POT BEANS
Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs!
Makes about 15 cups
117 oz. can Bush’s Bean Pot Vegetarian
1-1/2 c. bread & butter pickle slices, plus 1 c. pickle juice from the jar – use the thicker sliced pickles, not the ultra thin kind
1/2 c. fresh ginger sticks
1 c. Sun-Maid Prunes, cut into quarters or halves, depending on size
12 oz. bottle Yuengling Black & Tan beer
1/4 c. soy bacon bits (I used BAC-OS by Betty Crocker)
1/3 c. prepared yellow mustard
1/4 c. extra virgin olive oil
1 T. smoked paprika
1 T. ground coriander
2 t. garlic powder
2 t. onion powder
2 t. salt, then as pot cooks, to taste
freshly ground black pepper to taste
fresh cilantro sprigs for edible garnish
In large soup pot, over medium heat, combine all ingredients, except fresh cilantro sprigs. Bring to slow boil, then reduce heat and cook for 1 hour, stirring often. Cook uncovered.
You can stop cooking after 1 hour, or go another hour to meld and mature the flavors further, breaking down the pickle a little – or one half hour. It’s up to you.
Notes: A little goes a long way – to be savored.
Garnish each serving with fresh cilantro sprigs – compliments the flavors of the pot, plus the fresh green and crunch of the stems adds perfect complimentary texture.
Serve alone or with cutting board bread. Salad? Why not.
This is a perfect recipe for restaurants. You don’t have to add other veggies – unless you want to.
Posted in: FEATURED RECIPES FOR RESTAURANTS