Three days of mostly off and some hands on effort and tonight get to dinner.
Day one: rub meaty pork neck bones with salt, freshly ground black pepper, fresh thyme leaves pulled off stem, snipped fresh rosemary leaves. Refrigerate.
Day two: quick soak dry navy beans with hot water. Leave for a couple of hours. Dry off pork, sear. Remove from pan, turn down heat and saute sliced onion. Return pork, drained beans, a can of crushed tomatoes, enough water to cover everything. Stir around, turn down heat, cover pot and walk away, leaving it on it's own for hours and hours. Just before bedtime put pot outdoors - it's chilly enough.
Day three (that's today if you are keeping track): bring pot inside. Fish out pork, slice off bones and cut into smaller pieces. Lay in two individual casserole dishes. Add pieces of par-cooked quartered carrot (it was a very large carrot.) Cover with beans and several spoonfuls of liquid. Think about little dumplings . . . nah. Make fresh bread crumbs, top casseroles, add dabs of rendered duck fat. Into 350 degree Fahrenheit toaster oven. Walk away. Browning too quickly so cover with tin foil.
And 45 minutes later we had a really delicious wintertime meal. And I have ample beans and juices to "feed the freezer" for other meals.
Total hands on time probably less than 2 hours.
Day one: rub meaty pork neck bones with salt, freshly ground black pepper, fresh thyme leaves pulled off stem, snipped fresh rosemary leaves. Refrigerate.
Day two: quick soak dry navy beans with hot water. Leave for a couple of hours. Dry off pork, sear. Remove from pan, turn down heat and saute sliced onion. Return pork, drained beans, a can of crushed tomatoes, enough water to cover everything. Stir around, turn down heat, cover pot and walk away, leaving it on it's own for hours and hours. Just before bedtime put pot outdoors - it's chilly enough.
Day three (that's today if you are keeping track): bring pot inside. Fish out pork, slice off bones and cut into smaller pieces. Lay in two individual casserole dishes. Add pieces of par-cooked quartered carrot (it was a very large carrot.) Cover with beans and several spoonfuls of liquid. Think about little dumplings . . . nah. Make fresh bread crumbs, top casseroles, add dabs of rendered duck fat. Into 350 degree Fahrenheit toaster oven. Walk away. Browning too quickly so cover with tin foil.
And 45 minutes later we had a really delicious wintertime meal. And I have ample beans and juices to "feed the freezer" for other meals.
Total hands on time probably less than 2 hours.