j biesinger
TVWBB Platinum Member
we grew some red noodle beans that we wanted to pickle. Unfortunately, the crop was small and ripened in intervals. By the time we had a nice bunch, the early fruits had dried on the vine. I cut them all down, and my daughter and I shelled them all, and probably got a cup and a half's worth of dried beans.
I soaked the beans for 24 hrs, and it only took about an hours worth of simmering (with a fresh bay leaf) to get them fully tender. I rinsed them and let them cool.
Berkshire chops were liberally salted and allowed to come to room temp on the counter. Before grilling, they were patted dry and rubbed with pimenton and a bit more salt. Chops were on the grill until the coolest, internal temp read around 125*
The chops were plated with a bean and chorizo salad, patatas bravas, and a salsa verde
I soaked the beans for 24 hrs, and it only took about an hours worth of simmering (with a fresh bay leaf) to get them fully tender. I rinsed them and let them cool.
Berkshire chops were liberally salted and allowed to come to room temp on the counter. Before grilling, they were patted dry and rubbed with pimenton and a bit more salt. Chops were on the grill until the coolest, internal temp read around 125*
The chops were plated with a bean and chorizo salad, patatas bravas, and a salsa verde