Beans, EVR: Effort Vs Reward

Thai Pork & Beans

I was without a dinner plan so I swept the fridge and spied a partial can of pinto beans. Then I recalled a recent discovery of “caramelized fish sauce used on Brussels sprouts. What if…..?

I put two and two together and crafted this deeply delicious bean dish in minutes.

This is a brand new arrow in my beanery quiver!

I save all my fats from cooking chicken and bacon for just this purpose. I served with bratwurst, sourdough bread, and dill pickles
Rice Bowl served with rice, pepperoni, avocado, and edamame kimchi

INGREDIENTS: Serves 2-3 Easily doubled

  • cooked beans – 15 oz, 1 can [pinto or other]
  • chicken fat – 1 TBS, [or bacon fat, lard, or oil]
  • shallot – 2 TBS, finely minced [or onion, scallion]
  • CARAMELIZED SAUCE
    • Fish sauce – 2 tsp
    • water – 2 TBS
    • brown sugar – 2 TBS
    • corn starch – 1/2 tsp

INSTRUCTIONS:

  1. In a jar combine the caramelized fish sauce and shake to dissolve
  2. In a small pot sauté the shallot in the fat
  3. Add in the beans and bring to a simmer
  4. While stirring pour in the sauce and bring back to the simmer
  5. Taste for seasoning and serve or keep warm

Oh, here’s the recipe for the world’s best Brussels sprouts using the caramelized fish sauce

Recipe by B. Hettig

3 thoughts on “Thai Pork & Beans”

  1. Pingback: Sauces – COOK SHARE

  2. Hi Bill for Step 1: “In a jar combine the caramelized fish sauce and shake to dissolve” What are mixing with the fish sauce?

    This meal idea is making me hungry!

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