Inspired by Chef Mimi’s recipe for Cuban black bean soup, I made pork and beans. It was a hearty and comforting dish and perfect as a pick me up.
Five days into lockdown I dropped my fitness tracker. I started off with a Polar Loop in 2015 but as it did not give me enough training information I decided to upgrade. At the time, the Polar A360 was the best on the market for my needs. And as Mark could get it with a staff discount I went ahead and bought one. For three and a half years it has done me great service. When I dropped it, the internal screen cracked. But as the device was still working, I was not concerned about it. The crack would just have to fit in with the scratches on the face from being played with. But, the fall broke something internally and my fitness tracker could no longer be charged. By the end of the week the battery had died, and there was no way for me to tell the time.
Today’s inspirational recipe from Lavender and Lime ♥ Pork And Beans ♥ #LavenderAndLime Click To Tweet
Or see how much energy I was expending every day doing housework. On the off chance my insurance would cover the cost of the replacement I called my insurance broker. The item would be covered under my all risks only if I had dropped it! How lucky was that? But, I could not go ahead and get a quote or have it assessed as the shops were not yet open. As soon as we went into Level 4, I headed to my favourite sports shop. Even though fitness trackers were not yet on the approved list I could get a quote. An offer was made by the insurance company to replace the unit or pay me out for my existing one. And I accepted the cash payout. Now all I had to do was wait for the Polar to be placed onto the list of items that could be sold.
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Pork And Beans
- 60 mls olive oil, divided
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 5 mls dried oregano
- 1 dried red chilli
- 1 red pepper, seeded and finely diced
- 125 g sweet paprika sausage, thickly sliced
- 435 g soaked dried black beans
- 1 bay leaf
- 500 mls vegetable stock
- salt and freshly ground black pepper to season
- 400 g pork neck, cut into bite size pieces
- 60 mls Masala
- 2 ears corn, corn taken off the cob
- 15 mls lime juice
- Place 30mls oil into a large saucepan and heat over a medium temperature
- Add the onion and sauté until soft
- Add the garlic, oregano and chilli and cook for a minute
- Then add the pepper and sausage and cook until the sausage has released some of its oil and is browned
- Add the beans, bay leaf and stock and season well
- Increase the temperature and bring to the boil
- Cover, reduce the temperature and simmer for 2 hours
- Place the remainder of the oil into a large frying pan and heat over a medium to high temperature
- Brown the pork neck then add to the beans
- Deglaze the pan with the masala, then tip it into the beans
- Simmer with the lid off for 1 hour
- Add the corn and the lime juice and increase the temperature
- Once hot, adjust the seasoning and serve on a bed of rice
Inspiration published on Lavender and Lime June 12:
Do you wear a fitness tracker?