California Farm Red Beans and Pork Stew in Herbes de Provence
The way we cook dry red beans only takes an hour, and they don’t get mushy. They are great when you want to make a big batch of bean pork stew to freeze for future dinners with the special flavors of Herbs de Provence spice. Easy to make at home, it gives a magical flavor to otherwise bland dinners.
California Farm Red Beans and Pork Stew in Herbes de Provence
The way we cook dry red beans only takes an hour, and they don’t get mushy. They are great when you want to make a big batch of bean pork stew to freeze for future dinners with the special flavors of Herbs de Provence spice. Easy to make at home, it gives a magical flavor to otherwise bland dinners.
Cooking Instructions
- 1
In dutch oven, add 1/2 Tsp seasalt and 9 cups of water to 3 cups rinsed dry red beans. Boil one minute, turn heat off, soak one hour. Done. The bean water is called aquafaba and great for cooking. Six cups of water will get absorbed by the beans.
- 2
Make a cup of herbs de provence, enough for a year. Mix 2 Tbs each dried rosemary, dried savory, dried thyme, dried basil, dried marjoram, dried lavender flowers or leaves, dried flat parsley. 1 Tbs each fennel, dried oregano, dried tarragon, crushed bay leaf. Grind in coffee grinder. Save airtight.
- 3
Cut pork, bacon, sausage, onions, tomatoes, pineapple, carrots, green peppers in teaspoon size chunks. Put in large glass bowl. Add as much as will fit with the beans, herbs de provence and other spices. Cover with 4 cups of broth and olive oil, bring to boil, simmer 1 1/2 hours. Add additional ingredients from glass bowl as stew compacts. Taste, adjust spices and herbs to your personal preference. Cool.
- 4
Serve cup size bowl with grated Parmesan cheese. Fill 1 quart size freezer bag with 2 cups of the stew, freeze.
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