Smoked Pork "Cowboy Beans" & Cheesy Dumplings – Leithal Hot Sauces

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Smoked Pork "Cowboy Beans" & Cheesy Dumplings

-300g cooked, smoked pig cheek (diced ham hock/pancetta works too)
-600ml Pork or Chicken stock
-250ml of beer (your choice)
-1 diced onion
-1 diced red pepper
-50g plain flour
-50ml oil or pork fat
-200g chick peas
-200g kidney beans
-3 cloves of garlic (minced)
-1tsp chipotle chilli flakes
-1tsp ancho chilli flakes
-1tbsp chilli powder
-1tbsp cumin
-1tbsp coriander
-1tsp cayenne
-1 tbsp file powder
Salt to taste
Dumpling ingredients.
-100 g of butter or suet
-200 g of self-raising flour
-Half a teaspoon of mustard
-70 g of smoked cheddar cheese
-150ml milk
2 pinches of Salt 
Your hot sauces of choice (to be added later)
Step one:
-Melt pork fat in a cast iron pan over a medium heat.
-Add flour and cook till dark brown colour. This will take 20 to 30 minutes.
-Stir frequently.
-Add onions and peppers and stir to coat in flour mix. 
-Add garlic and season with salt. 
-Cook for 3 to 5 minutes.
Step two:
-Add all spices to the pan and stir through.
-Add pork to a pan and stir. Cook for 2 to 3 minutes.
-Add in your beer and cook till thickened.
-Add stock.
-Reduce heat to medium to low.
-Put a lid on the pan and cook for 30 to 45 minutes.
For the dumplings, combine all the ingredients in a bowl and stir till thoroughly mixed.
Working one tablespoon at a time. Take one spoon of mix and place into the stew. Do this until you have roughly 8 dumplings in the pot.
Place the lid back on and leave the stew on the heat for another 15 minutes.
Move the lid. Season to taste. 
Spoon into bowls and add your hot sauce of choice .

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