Рецепт Gold Medal Beans And Rice
Ингредиенты
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Инструкции
- Pour 5 c. of the ham stock into a pressure cooker and bring to a boil.
- Add in the beans. Fasten the lid, let the pressure build up inside. When the cooker starts to hiss, turn the heat down to medium low - the cooker should just be hissing - and cook for 10 min.
- Remove from the heat and release the steam. Unfasten the lid, add in the rice, refasten the lid and bring the liquid to a boil. When the cooker starts to hiss, turn the heat down to medium low and simmer for 15 more min.
- Remove from the heat. Release the steam and spoon the cooked beans and rice into a large serving dish and keep hot.
- Put the remaining 1 c. of the ham stock into the pressure cooker, add in the lemon juice and bring to a boil. Add in the ham hock meat and reduce the liquid by half - about 2 min. Drop in the collard greens, season with the salt and black pepper, stir well and simmer for 2 min.
- Make a hollow in the middle of the rice and beans and spoon in the cooked collards and ham, pouring in any excess juice.
- Place the cumin seed, cayenne, cloves and thyme into a small coffee mill and puree to a fine pwdr. Sprinkle 1tsp of the spice mix over the finished beans and rice.
- Bring to the table and serve your guests.