Thursday, March 7, 2013

Pork and Beans

As you are reading this right now, I am really in  Phoenix, Arizona visiting my son and his family, and my newest grandson, Christopher.  And hopefully, we are at the Spring Butterfly Exhibit at the Phoenix Botanical Gardens, where a butterfly is sitting on my hand sipping nectar from a cup.
But because of the magic of modern technology,  I wrote this on Sunday afternoon and am  scheduling it to post on Thursday.

It is Thursday, isn't it?

On Thursday, I will be feeling a bit melancholy because I'll have to go home and leave my sweet little grandchildren behind.  BUT, I'll also be tired, I know. They have such energy, that I can't keep up.
We will have gone to the Bookstore, made cookies,  seen the butterflies, played endless games and I can't wait!

I'll be leaving my poor husband behind, where he will have to fend for himself for supper,except for the night he has these left over pork and beans.

Pork and Beans?  Well, kind of.  It is pork and there are's just not what came to your mind when  you read pork and beans, is it?  It is pork ribs--and beans.  (this dish might be good if you used pork chops too)
My friend Brenda, who used to have a food blog called 'Brenda's Canadian  Kitchen' posted this once and  we've enjoyed it many times since. 
It's an easy, crock-pot meal.  ( I'm vowing to use my crock-pot more often because last week  I had cold cereal two times for supper while the Handyman had some frozen burritos one night and a peanut butter sandwich the next. )  And it was good.  And very simple. I said that already, didn't I?  Easy, simple--they mean the same thing.
These are spicy and tender and the beans do not turn to mush, which is what I thought would happen the first time I made them.
The recipe says   to use  SMOKING HOT HABANERO sauce.  I cannot do that.  If you like tons of  'hot' spice, you really should use it because that is what the original recipes calls for.  While I like a teeny bit of spice, I usually have to temper it with the sweet, so I found a great  SWEET AND SPICY sauce that we love.  Just use your favorite.
This is a classic meat and beans dish.

Slow Cooked Smokin' Habanero Beans and Ribs      
Or.... just plain old Pork and Beans.
from Brenda's Canadian Kitchen

2 racks baby back pork ribs, about  3 lbs.
3 cups of PC Tequila Habanero BBQ Sauce  (or your favorite BBQ Sauce.  I used Sweet Baby Ray's Sweet and Spicy, because, I was afraid of the Habanero )
3 19oz cans white kidney beans or cannellini beans, rinsed and drained

Cut rack of ribs into 2 or 3 rib pieces. Place in a bowl and toss with 1 cup of BBQ sauce.

In the bottom of a slow cooker, stir together rinsed and drained beans and 1 cup of BBQ sauce.  Place ribs on top of beans.  Pour the remaining 1 cup sauce over it all.

Cover, set slow cooker to HIGH and cook for 6 hours.  Mine are usually done just the way we like them at around 5.5 hours.

When done, transfer ribs to a serving platter, drain the beans in a colander, discarding liquid.



bermudaonion said...

I've never had any luck cooking ribs at home. I'll have to try this.

Susan Lindquist said...

Looks like a Yankee Saturday night meal! Yummah! Hope your visit with the new babe is going wonderfully ... there's nothing like snuggling a newborn to 'take you right back' ... and speaking of newborns, am right smack dab in the middle of 'The Light Between Oceans' ... my gosh, what a good read!

Karen said...

Mmm, that looks good with the ribs. I could never go to a butterfly place... they give me the jeebie heebies!

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