California Farm Garden Tomato Bean Stew

Name: How to cook California Farm Garden Tomato Bean Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, six lunches
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Garden Tomato Bean Stew

Our ripe garden tomatoes are starting to burst in the intense summer heat, all at once. Time to do a quick tomato rescue with lima beans and pork shoulder bone and make half a dozen one pound lunches with pulled pork, steamed tomatoes, ginger and fresh basil. Freezes well, reheats well.

Ingredient

Food ration :

2 people, six lunches

Cooking time :

60 minutes

small tomatoes or 6 quarter wedges of beefsteak tomatoes

Pork shoulder bone, frozen, 1 pound with meat attached

Pork bouillion cube

12 Tbs

dry lima beans, makes 24 Tbs cooked beans

1 cup

water per half hour, 3 cups total

1 Cup

fresh basil leaves

1 Tbs

olive oil

hardneck garlic cloves, cut in six pieces

Piece

nutmeg

3 slices

fresh ginger cut in six pieces

1 cup

boiling water

Cooking instructions

* Step 1

Brown the frozen pork in the cast iron dutch oven with the garlic cloves and piece of nutmeg in a Tbs of olive oil. Add white lima beans and fresh basil, a pork bouillion cube, cup of water, salt, pepper, and stew with lid on and low heat till pork is cooked and beans are chewy soft, about 60 minutes. Add optional piece of cured bacon for flavor. Add 3 cups of water, one every half hour to keep beans from burning to the pan. Do not stir, keep lima beams whole.

* Step 2

Pour cup of boiling water over the tomatoes and fresh ginger slices, tomato peels will come right off, steam tomatoes whole till soft and still fresh, ten minutes.

* Step 3

Pull the pork. Cooked bone and optional piece of cured bacon go to the dog. Nutmeg can be re-used. Place steamed tomato in container, add piece of garlic, piece of ginger and 4 Tbs cooked lima beans. Top with pulled pork and 3 Tbs bean broth. Serve or freeze in one pound plastic tubs with lid.