BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes the delicious flavor of black bean sauce and joins it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours., Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes. , Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.
Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 602mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ROAST SUCKLING PIG
Steps:
- This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
- In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.
WHOLE HOG
Steps:
- Cut the top of the garlic bulbs off and tie them in cheesecloth. Place garlic bulbs, salt, olive oil, seasoning salt, black pepper, and hot salt, to taste, in the inside of the pig as well as the outside. Roast as desired. When temperature of pig reaches 160 degrees F on an instant-read thermometer, it's done and ready to eat.
HOME HOG ROAST WITH CHILLI PIG SAUCE
Enjoy the contrast between fork-tender meat and crunchy, crispy crackling in this succulent pork roast. Our roasted chilli sauce is the perfect accompaniment
Provided by Good Food team
Categories Dinner, Main course
Time 4h40m
Number Of Ingredients 14
Steps:
- As soon as you can, season the pork all over with 1 tbsp of the salt. Up to 48 hrs before is perfect but if you don't have time, don't worry. Keep the salted pork covered and chilled.
- In a mortar with a pestle (or finely chop with a knife) crush the garlic, thyme and bay together to make a paste and mix generously with some more salt and plenty of pepper. Lay the pork skin-side down on a chopping board, score the flesh in a criss-cross pattern all over and massage the herby seasoning into the flesh. Starting from the longest side, roll the belly up as tightly as you can into a joint surrounded by the skin, then use butcher's string to tie the joint tightly at regular 2cm intervals to hold the joint together. If you can do all this the day before, all the better, then leave the joint to cool in the fridge ready to be roasted. This can be prepared up to 48 hrs before or three months before and frozen - defrost completely before cooking.
- When you're ready to cook, heat oven to 160C/140C fan/gas 3. Place a wire rack or trivet over a large roasting tray and sit the pork on top. Massage or brush the pork skin with the oil and give it a final sprinkling of salt. Roast for 3 hrs, basting with the fat every 30 mins after the first hour.
- Remove the pork from the oven and turn up the heat to 240/220C fan/gas 9. Pour out most of the fat from the tray and tip in the peppers, chillies, shallots, garlic and tomato. Place the pork back on the wire rack and roast everything for a further 30-40 mins, turning the joint with tongs to expose different parts of the skin to crisp up the crackling and roast the vegetables. When the pork is ready, lift onto a board and rest for 10 mins ready to carve.
- Scrape all the vegetables and pan juices into a mini chopper or smoothie maker with the vinegar and honey and a pinch of salt. Pulse to a sauce as chunky or smooth as you like. Carve the roast into slices with a serrated knife and serve in buns with the chilli sauce for spreading over.
Nutrition Facts : Calories 600 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.9 milligram of sodium
BIG WOODIE BBQ'S "HOGGIN SAUCE"
This sauce started out as a Blues Hog BBQ sauce clone...and ended up being something we liked even better. It's tangy & tart and has that awesome Blues Hog sheen. It's a lot of flavor, but it does take a lot of time. Enjoy.
Provided by Kobe Roux
Categories Sauces
Time 7h15m
Yield 11 1/2 pints, 88 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients in a nonreactive stock pot and simmer at least 7 hours until thick and smooth.
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