This was one of those one-dish dinners I like to throw together when everyone is asking “What’s for dinner?” and I have no clue.
I had some fresh black-eyed peas on hand for Hoppin’ John on New Year’s Day and used some for this dish, but if you want to use local dried beans, just make sure you soak and cook them ahead of time so they are ready to be added to the rest of the dish. You can also use more veggies — local carrots or turnips work well — and if you have cooked the beans ahead or if you use canned beans, use your own or purchased chicken stock in the dish.
- 4 slices local bacon, cooked till crisp and drained
- 1 or 2 large potatoes, or about ½ lb., cubed
- 1 small onion or ½ larger onion, chopped
- 1 small fennel bulb or ½ large bulb, chopped
- 1 lb. loose ground pork or pork sausage
- ½ medium head of cabbage, quartered and thinly sliced
- Caraway or fennel seed and thyme, salt and pepper to taste
While beans are cooking and bacon is frying, prepare veggies. Then sauté the cubed potatoes in the bacon grease until lightly browned, add the chopped onion and fennel and sauté about five minutes more. Remove veggies from the skillet and sauté ground pork, breaking up with a fork, till cooked and brown. Return veggies to the pan, mix in well and add the cabbage, the beans and about ¾ cup of their liquid. Sprinkle with 1 Tbsp seeds and 1 tsp of dried thyme and cook until cabbage is wilted. Salt and pepper to taste and enjoy! We did!