Smoked Pork Jowl with Heirloom Beans & Rice
- 12 ounces dried heirloom beans (eye of the goat, borlotti, great northern), soaked overnight and drained
- 8 cups of water
- 8 whole peppercorns
- 1 bay leaf
- 5 sprigs fresh thyme
- 5oz Pork Jowl
- 1 onion peeled and quartered
- 1 carrot, peeled and cut into 3
- 2 cups cooked rice
- 2 tablespoons flat leaf parsley
- ½ tsp lemon zest
- 1 clove garlic
1. Put the beans in a large bowl with 2 tablespoons salt, cover with water to about three inches above the line of beans and set them aside to soak overnight.Note: If you don’t have time to soak beans, use good quality canned beans (3 cans) and add ½ way through the next step.
2. After the beans have finished soaking, drain them and put them in a large pot with the herbs, and peppercorns and 2 tsp sea salt. Bring to a simmer (do not allow to boil) and partially cover the pot. Note: if they boil they will begin to fall apart.
3. After about ½ hour add the carrot, onion and pork jowl. Continue simmering until they’re tender, another 30 minutes to 1 hour.
4. Meanwhile, cook 2 cups of red or brown rice as per the directions.
5. Strain off the cooking liquid and keep for soup if desired. Remove the pork jowl from the beans and pull the meat apart or rough cut the meat if preferred. Serve beans and pork meat over the rice.
6. combine the flat leaf parsley leafs, garlic clove and lemon zest and finely chop to make a gremolata sprinkle on top of the finished dish.