While it’s not a traditional sandwich in the sense that a Reuben or a Club is a sandwich – meat or goodies slapped between 2 or more slices of heaven – but, IF we’re going to consider open faced thingys like a Hot Brown or a Tuna Melt one, then it has to apply to Beans on Toast as well.
And no… there’s no real mystery here, it’s pork and beans – – – on toast.
Back about a month ago, Marx Foods had a quick down and dirty little contest on their Facebook page to guess what a particular flower was:
|it’s a potato flower|
I guessed right, and for that, Marx Foods sent me a little goody bag of pantry staples as the prize.
In it, I got some of these:
They’re Mayacoba Beans – Also known as Canary beans, Mayacobas are a pale yellow, dense meat with a thin skin, which makes them a perfect candidate for slow cooking. Their other outstanding quality is that they contain none of the voluminous gas producing qualities of any other dried bean. And, I knew exactly what I was going to do with them as soon as I lifted them out of the box. I was going to make homemade Pork and Beans.
I know what you’re thinking… of all the wonderful things you could make… why that? right?
For one – I’ve been jonzing for beans on toast for a while now, and I’ve been buying up different labels of the canned version – trying to find the one canned bean that gets me.. you know…. really gets me.
The thing is.. canned pork and beans all pretty much taste the same…. mushy beans, bland sauce, affected little chunks of squitchy pork fat. And I knew I could do better.
The only thing is – there aren’t any recipes for pork and beans. there’s a myriad of BBQ beans and baked beans (which really that’s all they are) but a simple recipe for a simple baked bean with simple flavors… they don’t exist…
I’m thinking about starting my own canned bean label
Serves 4 to 6
1 1/2 Cups Mayacoba Beans
1 Medium Onion – Diced
1/2 Cup Celery – Diced
1 Red Bell Pepper – Seeded and Diced
1/2 Cup Sun Dried Tomatoes – Diced
3 Ounces Salt Pork – Cut into 1/2″ Cubes
2 Tablespoons Oil
1/2 Cup Ketchup
1/2 Cup Brown Sugar
1 Teaspoon Black Pepper
2 Bay Leaves
6 Cups Water
Medium Sauce Pan
- Soak the bean in 3 Cups water for 24 hours. Mayacobas like I said up there are dense. A typical overnight soak will not allow enough time to re-hydrate properly – and cooking them before they are ready will only make the thin skins slough off and make your finished product look bad.
- Add the onion, celery, bell pepper and tomatoes to the processor and pulse until finely minced
- Add the pork cubes to the sauce pan and cook over medium heat until the fat is translucent
- Add the pulsed vegetables, bay leaf and oil to the pot and continue cooking (stirring occasionally) until the vegetables are well sweated
- Drain the beans and pour into the slow cooker
- Add the sweated vegetables and pork, the ketchup, pepper, brown sugar and 3 cups of water
- Set the slow cooker on medium and cook for 24 hours
- Add water occasionally if needed 1/2 cup at a time
you can do this!
2 Cups Prepared Pork-n-Beans
2 Cups Grated Cheddar
2 – 1″ Thick Slices of Hearty White Bread
1 Scallion – Minced
Top the bread with 1/2 Cup of cheese and 1/2 the scallionsToast under the broiler until the cheese is completely bubbly and the edges of the toast are dark brownTop each with 1 cup of pork and beansTop with another 1/2 Cup of Grated Cheddar