Pork and Bean Slop
Pork and Beans Slop
Yes, the name says it all! This is not a recipe, this is a concept! Some days, you just don’t feel like cooking but if you have one or two cans of beans sitting in the cupboard, you are in luck. For several years now, we have been experimenting with just how far this humble tin can will take us down the culinary path. Ok, maybe that was giving a little too much glory to the whole thing! Basically, any leftovers in the fridge are added to a base of canned beans along with a copious amount of cheese and… voila, not an award-winning masterpiece but food that will stick to your gut for the next few hours. The following recipe is for approximately two servings (hell, everything about this recipe is approximate!), but you can easily increase everything to feed a family.
Ingredients (for 2 servings)
½ pound (250g) of any meat in the fridge (fresh or leftover), chopped into small pieces
¼ cup of chopped green pepper (or 1 good sized chili pepper)
¼ cup of chopped onion
Any other chopped up leftover vegetable also works well, within reason!
1 16 oz (454 g) can of any brand name Pork and Beans (or just beans, in tomato sauce, not in tomato sauce…it just doesn’t matter)
Dash of Tabasco sauce
2 tsp chili powder
Salt and pepper to taste
½ - 1 cup of shredded cheddar cheese (blue cheese also works if you want to be adventurous)
1) Heat or cook meat over medium heat until almost done.
2) Add onions and green pepper and stir for a minute or two
3) Add Tabasco, chili powder, salt and pepper.
4) Remove from burner and add shredded cheese. Stir until cheese is melted into mixture.
Serve with fresh garlic bread. It is also very good as a dip with tortilla chips.
NB. We have used almost every spice in our kitchen in this mixture at one time or another. The spicier, the better!