Butter Beans, Green Garbanzos & Pork Chop
from Chef Mansour Gorji's cookbook: Zing!
You can prepare this dish from dry beans or get the least salted canned beans. Rinse well.
2 tablespoons (30ml) olive oil
1 teaspoon (4g)butter
1/4 cup (32g) finely diced carrots
1 cup (60g) sliced mushrooms
1/4 cup (40g) julienned red onions
coarse ground black pepper
1/4 cup (60ml) tomato or pomodoro sauce
1/8 teaspoon cayenne pepper
1/2 cup (120ml) dry white wine
1/2 cup (120g) butter beans *
1/2 cup (120g) kidney beans *
1/2 cup (120g) green garbanzo beans *
few sprigs basil leaves, half julienned, half left whole for garnish
1 teaspoon (4g) rice flour
* if green garbanzo beans are not available, green peas can be substituted.
Cook Time: about 13 to 18 minutes
Put the olive oil and butter in a medium-size sauté pan. Add the carrots first, next the mushrooms and then the red onions, salt and pepper. Start cooking on medium-high heat for about 1 minute without mixing (this gives enough time to sear the carrots). Start mixing and reduce the heat to medium for a couple of minutes until the mushrooms and the onions start to become translucent.
Lower the heat to medium and add rice flour, tomato sauce and cayenne pepper. Add the wine, beans and half of the basil and mix well. Heat a few minutes until you see bubbles in the middle. Turn to low heat and simmer for about 10 to 15 minutes. Serve and garnish with the rest of the basil.
4 (10 ounce) (284g) 1-inch thick bone-in pork chop
4 tablespoons (60ml) olive oil
coarse ground pepper
Cook Time: about 7 to 8 minutes
Brush with olive oil, salt and pepper to season on both sides. Let sit for 15 minutes.
Grill 3 1/2 minutes per inch of thickness on each side for medium. Serve over the butter bean ragoût.