Ingredients:
1/4 Cup Bacon drippings |
2 cloves Garlic , crushed |
3 tablespoons Chili powder |
1/8 teaspoon Ground cumin seeds |
1/4 teaspoon Black pepper |
4 pound Saddle of wild boar |
1 pound Black turtle beans |
2 tablespoons Olive oil |
1/2 Cup Diced salt pork |
2 medium Onions, chpd |
3 cloves garlic minced |
1 medium Jalapeno minced |
1 Cup Cooked, smoked ham |
2 Cup Beef broth |
1 piece Bay leaf |
1 teaspoon oregano Chpd |
1 teaspoon Red wine vinegar |
2 tablespoons Dark rum |
4 bunch Scallions thinly sliced |
2 large Eggs, hard cooked, sieved |
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Preparation / Directions:
In a med 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 lg
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 med
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. Remove the
meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim
the fat from the chili. Cut the meat from the bone and into thin slices.
Layer it over the beans. If desired, stew, covered, to tenderize the meat.
Serve with hot rice and a sprinkling of scallions and sieved eggs.
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