Main Dish
Wine Country Pork and Beans
Wine Guerrilla
6671 Front Street (HWY 116)
Forestville, CA 95436
www.wineguerrilla.com
- RECIPE YEAR: 2014
- RECIPE BY: Created by Chef Jeff Young of Twist Eatery
- PAIRS WELL WITH: 2012 Carreras Ranch ‘old vine’ Dry Creek Valley Zinfandel
A luscious, soul satisfying dish with slow roasted pork redolent with Apple wood smoked bacon, Zinfandel and a savory blend of herbs and spices.
Ingredients:
- 1 pound Apple wood smoked bacon chopped
- 2 red onions chopped
- 10 cloves garlic minced
- 2 cups Wine Guerrilla Zinfandel
- 1/4 cup olive oil
- 3 pounds pork shoulder 1 inch cubed
- 1 cup flour
- 1 tablespoon salt
- 2 tablespoons ground cumin
- 1 1/2 tablespoons coriander
- 1 tablespoon fennel seed
- 1 tablespoon oregano
- 1/2 cup molasses
- 49 ounces chicken broth or homemade stock
- 29 ounce can black beans
Directions:
In a large oven proof braising pan, cook bacon for 4 minutes or until crispy. Remove bacon and set aside. Mix flour and salt together, toss with pork, making sure to shake off excess flour. Heat olive oil and bacon fat then add pork and brown on all sides. Add onions, garlic and spices and continue cooking for 5 minutes. Next add black beans and wine, cook for 2 minutes then add molasses and chicken stock and bacon. Cover and place in 350-degree oven and cook for 2 hours.
Directions:
Serve with your favorite Artisan bread. Here in Forestville, we serve it with Nightingale Bakery's rosemary focaccia. Enjoy with a glass of Wine Guerrilla Zinfandel
