I had some leftover country rib meat from a Super Bowl cook, and wondered how a traditional beef chili mac might be changed by using Egged hickory-smoked pork.
First, I started a pound of red (kidney) beans in the pressure cooker using the Lorna Sass method (I heartily recommend her book "Pressure Perfect" to anybody who uses a pressure cooker). The recipe uses water, salt, oil, unpeeled cloves of garlic, bay leaves, a carrot and celery, cooked under high pressure for 25 minutes followed by natural release. I could have used canned kidney beans, but I prefer fresh-cooked taste.
Concurrently, I browned about 3/4 lb hamburger along with half a large onion and some minced garlic:
In addition to the two Foodsavered country ribs, my other ingredients included 10 oz. Ro-Tel tomatoes (undrained), Maggi bouillon mix, scallions, 2 tsp chili powder, 1 tsp cumin and shredded cheddar (not shown).
I chopped the rib meat (about 1 lb or 2.5 cups, from the two ribs). It was quite smokey:
Everything went into the crockpot for 6 hours on low. I used about 1-1/2 cups of the cooked beans and 2 cups of the bean cooking water; the remaining beans will be used for another purpose, probably lunchtime beans and rice tomorrow:
No added salt; I figured the rib rub would provide enough salt. After six hours in the crockpot, I mixed in 8 oz. of macaroni, cooked separately and drained.
Here's how it looked on the plate, garnished with parsley, chopped scallions, and shredded cheese:
I was very pleased with the results. Everything I didn't like about the Egged ribs when I first cooked them (kinda dry, a little tough, rub too salty, not enough flavor) had disappeared, and I had a brand new dish with great flavor. Egg magic!