Roast
Boar & Black Bean Chili
1/4 C bacon drippings
2 garlic cloves, crushed
3 T chili powder
1/8 t ground cumin seeds
1/4 t black pepper
1 lb black turtle beans
4 lb saddle of wild boar
2 T olive oil
(OR loin of pork with bone in)
1/2 C diced salt pork
2 onions, chopped
3 cloves garlic, minced
1 Jalapeno pepper, seeded,
2 C beef broth
deveined and minced
1 bay leaf
1 C cooked, smoked ham, diced
1tsp chopped fresh oregano (or half that if dried)
(1 cup = 5 oz)
2 T dark rum
1 tsp red wine vinegar
4 scallions, thinly sliced
2 eggs, hard cooked, sieved
To taste; picante or other sauce Mexican
Sauces M72
In a medium bowl, combine the bacon drippings with the crushed
garlic, two tablespoons of the chili powder, the cumin, and freshly
ground pepper. Spread over the wild boar and let stand while
preparing the beans.
In a large pot, cover the beans with cold water. Heat to boiling and
boil for two minutes. Turn off the heat and let stand one hour.
Drain. Wipe out the pot and return beans, cover with cold water and
heat to boiling. Reduce heat and simmer for 30 minutes. Drain.
Preheat the oven to 325 degrees. Cook the salt pork in boiling water
for five minutes. Drain and pat dry. Heat the oil in a heavy, deep
casserole. Stir in the salt pork and cook over medium heat until
golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno
pepper. Cook 1 minute. Stir in the ham and cook two more minutes.
Stir the remaining chili powder into the onion mixture. Add the
beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place
the saddle of boar on top of the beans, cover and place in the middle
of the oven. Cook for 1 1/2 to 2 hours or until internal meat
thermometer reads 170 degrees. Turn the meat twice and stir the
beans. Add more broth if dry.
Imagine if every Thursday your shoes exploded if you tied them
the usual way. This happens to us all the time with computers, and nobody thinks
of complaining.
- Jeff Raskin