Cooking up a southern ruckus today.
Last week I made some BBQ pulled pork, and froze half. I also made a black bean soup and froze 1/3 of it.
The soup had a "homemade scratch" semi-veggie stock, aka I ran out of chicken stock and improvised.
I seared the fat and trimmings of the pork loin I shredded. I also diced up a good 2" of loin and seared it also. Then I sauteed some carrots and onions in that pan, and deglaze the pan with a 1:10 of ACV:water.
In that water, I boiled a head of broccoli and cabbage. Once that was done I put it through the blender, and then back in the pot with the carrots and onions. I added 4 cans of rinsed black beans, and simmered for 4 hours with various spices and herbs. Prior to serving I blended 1/3 of the soup (beans) to thicken it up.
Yesterday I thawed the soup and pork out and married them. I also cooked up some jalapeno and cheddar sausage to add to it.
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As someone who loves to use the stuff stuck to a pan, I deglazed the sausage pan with a 1:6 balsamic vinegar:water.
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That was added to the Crock pot with some carrots, onions, potatoes, and snap peas.
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In that crock pot I'll be cooking the CX that I harvested 2 days ago. The seasoning used was himalayan salt, fresh cracked pepper, crushed red pepper, dried lime basil I grew this summer, and a dash of ginger and cinnamon.
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This is going to cook for ~6 hours, and fill some bellies tonight.