When I make dried black beans or black eyed peas, I fry the saline pork first, then incorporate the grease and the chopped fatback to the beans.
Has anyone tried adding the chopped saline pork raw to the beans/peas while they are simmering? I know I won't bring back the crispy bacon-like texture, but I want to know if I can save a step.
I am NOT looking for recipe, just answers, please.
Answer:
MUST fry first or you won't grasp the flavor.
Yes, I never cook the pork first.
Yes, you can toss the meat in rare; it'll cook. You don't see crispy bacon in a can of pork and beans, do you? Save yourself the hassle.
yes you can add it whenever you close to, the fat will defrost just like peas in a pod but like you said you won't procure the crispy bacon testure
would work fine you would capture the same flavor
Yes, you can add it unprepared. I add smoked turkey wing to my beans. It always turns out full of flavour.
yes you can, I never fry mine, but I usually use bacon
I use smoked turkey or ham hocks. I wash the meat and put it surrounded by the pot to simmer with the beans.
Yeah, it will be a chewy texture, but sometimes it almost just melt away. We add it to pinto beans beside lots of onion, garlic etc. Just chop the salt pork and append it at the beginning, but after you chop it, rinse it material good if not it will be really salty. Doing it that approach works real biddable with black eyed peas too.
Who says you inevitability the meat?
In fact, the saline in the meat is making it far more difficult for the beans to cook properly. And they are fairly tasty on their own.
i cooked dried beans with pork for years until i get lazy so immediately i buy 4 cans of blackeyes peas put them surrounded by a crock pot with Raw pork until the pork is cooked and it taste the same a dried bean purely faster or i fry the pork fat and later add the can beans to the pork that also taste the same
You can do it either means of access but if you boil the salt pork you will lose 2 things, much of the flavor it give to the beans and the consistency it gives to the sauce. If its in your favour a step what you want it will work, if its reducing the fat what you want it will work, but the flavor will not be indistinguishable. Id rather do the additinal step and incorporate less of the overweight.
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Has anyone tried adding the chopped saline pork raw to the beans/peas while they are simmering? I know I won't bring back the crispy bacon-like texture, but I want to know if I can save a step.
I am NOT looking for recipe, just answers, please.
Answer:
MUST fry first or you won't grasp the flavor.
Yes, I never cook the pork first.
Yes, you can toss the meat in rare; it'll cook. You don't see crispy bacon in a can of pork and beans, do you? Save yourself the hassle.
yes you can add it whenever you close to, the fat will defrost just like peas in a pod but like you said you won't procure the crispy bacon testure
would work fine you would capture the same flavor
Yes, you can add it unprepared. I add smoked turkey wing to my beans. It always turns out full of flavour.
yes you can, I never fry mine, but I usually use bacon
I use smoked turkey or ham hocks. I wash the meat and put it surrounded by the pot to simmer with the beans.
Yeah, it will be a chewy texture, but sometimes it almost just melt away. We add it to pinto beans beside lots of onion, garlic etc. Just chop the salt pork and append it at the beginning, but after you chop it, rinse it material good if not it will be really salty. Doing it that approach works real biddable with black eyed peas too.
Who says you inevitability the meat?
In fact, the saline in the meat is making it far more difficult for the beans to cook properly. And they are fairly tasty on their own.
i cooked dried beans with pork for years until i get lazy so immediately i buy 4 cans of blackeyes peas put them surrounded by a crock pot with Raw pork until the pork is cooked and it taste the same a dried bean purely faster or i fry the pork fat and later add the can beans to the pork that also taste the same
You can do it either means of access but if you boil the salt pork you will lose 2 things, much of the flavor it give to the beans and the consistency it gives to the sauce. If its in your favour a step what you want it will work, if its reducing the fat what you want it will work, but the flavor will not be indistinguishable. Id rather do the additinal step and incorporate less of the overweight.
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