Red Beans and Pork in Peanut Sauce

Fresh crisp cucumber and sliced spring onion are a delicious garnish and flavor addition.
This is day 2 of the big diet.  I am fixing this dish to try because I can eat everything in it and it looks like it might taste like something we would both like. I am using this as a side dish for Brian and as my main course. 

This diet makes a case for what is called "slow carbs" and that is what beans and peas and lentils are categorised as. I do not like lentils and won't be making them but I can do beans all day long!!

I have adapted this dish from "The Instant Bean" by Sally and Martin Stone. Here are the ingredients I am using:

1 T. Macadamia nut oil or vegetable oil
1 pound of ground pork
2 t. sugar
3 lg. cloves of garlic
1 T. fresh minced ginger
1/4 C. soy sauce
1/2 t. red pepper flakes
3 T. fresh lemon juice
2 t. Asian sesame oil
2/3 C. smooth peanut butter
1/2 C. hot water
2 15 oz. cans of red beans, drained and rinsed
1 C. sliced green onions with tops
1/2 small English cucumber diced

Using a heavy bottomed skillet or dutch oven heat the pan over medium heat adding the oil. Add the pork and stir as you brown it. Pour off any surplus fat (over 2 T.) and continue cooking for about 5 minutes.

Add the sugar, garlic, ginger, 1 T. soy sauce, and the red pepper sauce to the pork. Continue browning about 4 minutes more.

Meanwhile in a blender or processor, blend together the remaining soy sauce, lemon juice, sesame oil, peanut butter, and hot water to make the sauce the consistency of heavy cream.

Add the beans to the pork then stir in the sauce just heating through and combining well. Remove from the heat and spoon onto a serving platter garnishing generously with green onions and diced cucumber.

The bean dish made a great side with ham steak and fresh spinach.
Actually we did like it and feel it turned out quite good.  The spicy peanut sauce paired with the creamy beans really contrasts beautifully with the sweet and crisp cucumber and green onion.  I will make it again,  especially if I stay on this diet.

No comments: