Jambon Hock ve Fasulye

Bu Tarif Hakkında

Jambonlu dumanlı fasulye içeren geleneksel bir Amerikan favorisi. Bu sevilen yemek, Amerikan konfor mutfağının özünü temsil ediyor.

Malzemeler

Porsiyonlar 6

• 450 gana madde(or great northern beans, soaked overnight)
• 1 largetereyağı(about 600g)
• 1 largetatmak(diced)
• 3 ribscelery(diced)
• 4 clovesgarlic(smashed)
• 2bay leaves
• 1 tspdried thyme
• 0.5 tspblack pepper(plus more to taste)
• 0.25 tspcayenne pepper
• 6 cupswater or low-sodium chicken broth
• 1 tbspapple cider vinegar(added at the end)
• 1 tspkosher salt(added only after beans are tender)

Yapılışı

1. 1

   Hazırlan

   Malzemeleri hazırlayın.

   For a quick soak, cover beans with boiling water for 1 hour, then drain and proceed.

2. 2

   Aşçı

   Bitene kadar orta ateşte pişirin.

   Skimming the foam produces a cleaner, clearer broth — skip it and the pot can turn cloudy and slightly bitter.

3. 3

   Sezon

   Tuz ve karabiberle tatlandırın.

4. 4

   Servis yap

   Sıcak servis yapın.

   The ham hock is already salty; taste first and add salt conservatively.

5. 5

   Remove and shred the hock

   Lift the ham hock out of the pot and onto a cutting board. Allow it to cool 5 to 10 minutes, then pull all the meat from the bone — it will fall away easily. Discard the skin, cartilage, and bone. Chop or shred the meat roughly and return it to the pot.

6. 6

   Mash for creaminess

   Use the back of a wooden spoon or a potato masher to crush roughly one-quarter of the beans against the side of the pot. This releases their starch and naturally thickens the pot likker into a creamy, gravy-like consistency without adding any flour or cornstarch.

7. 7

   Finish and serve

   Stir in the apple cider vinegar and simmer 5 more minutes. Remove the bay leaves, taste for salt and pepper, and ladle into bowls. Serve with cornbread, a side of collard greens, and hot sauce on the table.

Varyasyonlar

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  Çeşitlilik için sebze ekleyin.

Depolama

3 gün buzdolabında saklanır.

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