YELLOW EYED BEANS WHERE TO BUY RECIPES

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ROAST PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES



Roast Pork Loin | Pork Recipes | Jamie Oliver Recipes image

Spanish flavours are awesome with the slow-roast pork loin – try stuffing it into some warm pittas

Total Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 18

2 kg higher-welfare rib-end loin of pork skin on, French-trimmed
sea salt
freshly ground black pepper
5 teaspoons smoked paprika
1 lemon juice of
olive oil
3 red onions finely sliced
6-8 fresh red, yellow and green chillies
120 g small whole iberico chorizo sausages thickly sliced
6 bay leaves
2 sprigs fresh rosemary finely chopped
3 x 400 g good-quality tinned plum tomatoes roughly chopped
2 handfuls fresh ripe tomatoes halved
4 x 410 g tinned black-eyed beans drained
5 cloves garlic peeled and finely chopped
1 handful fresh flat-leaf parsley chopped
red wine vinegar
soured cream to serve

Steps:

    1. Preheat your oven to 240ºC/475ºF/gas 9. First, score the skin of the pork in a criss-cross pattern every 1cm/½ inch with a sharp knife, trying not to cut into the meat itself. Mix a little salt with a teaspoon of paprika, the lemon juice and a little olive oil, then rub this over the meat and into the score lines. Put the meat in a high-sided roasting tray and cook in the preheated oven for 30 minutes to start the skin crisping up.
    2. Remove the meat from the oven, turning the heat down to 180ºC/350ºF/gas 4. Take the pork out of the tray and put it to one side, then spoon out half the fat and discard it. Place the tray on the hob, add the onions, whole chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until the onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wineglass of water to the tray, stirring and scraping up all the lovely sticky bits from the bottom. Place the pork on top, return to the oven and cook for another hour or so or until the skin is crispy and the meat is meltingly tender.
    3. When cooked, remove the pork from the tray and allow to rest. Taste the sauce and season with salt, pepper and a few swigs of red wine vinegar to give it a twang. Then remove the chillies and control the heat by chopping up as much chilli as you like and stirring it back into the sauce. Lovely served with soured cream.

Nutrition Facts : Calories 906 calories, FatContent 51.5 g fat, SaturatedFatContent 18.5 g saturated fat, ProteinContent 53.8 g protein, CarbohydrateContent 46.8 g carbohydrate, SugarContent 10.5 g sugar, SodiumContent 1.17 g salt, FiberContent 15.6 g fibre

CURRIED BLACK-EYED PEAS RECIPE | EPICURIOUS



Curried Black-Eyed Peas Recipe | Epicurious image

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

Provided by Karina Rivera

Number Of Ingredients 12

6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1⁄4 cup olive oil, plus more as needed
1 Tbsp. salt, plus more as needed
3 Tbsp. curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
Juice of 2 limes

Steps:

  • In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
  • Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
  • Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
  • Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

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