Gold Medal Beans And Rice
|Ham hock stock||1 1⁄2 Liter (6 Cups)|
|Meat||4 Ounce, finely chopped|
|Dried pinto beans||236 Milliliter (1 Cup)|
|Brown rice||236 Milliliter (1 Cup Raw One)|
|Freshly squeezed lemon juice||30 Milliliter (2 Tablespoon)|
|Collard greens||16 Ounce, stems trimmed, and very finely sliced (1 Bunch Or 454 Gram)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Freshly ground salt||1⁄4 Teaspoon|
|Cumin seed||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
Pour 5 cups (1.2 I) of the ham hock stock into a pressure cooker and bring to a boil.
Add the beans, fasten the lid, let the pressure build up inside.
When the cooker starts to hiss, turn the heat down to medium lowâ€”the cooker should be just hissing â€”and cook 10 minutes.
Remove from the heat and release the steam.
Unfasten the lid, add the rice, refasten the lid and bring the liquid to a boil.
When the cooker starts to hiss, turn the heat down to medium low and simmer 15 more minutes.
Remove from the heat, release the steam and spoon the cooked beans and rice into a large serving dish and keep warm.
Put the remaining 1 cup (236 ml) of the ham hock stock into the pressure cooker, add the lemon juice and bring to a boil.
Add the ham hock meat and reduce the liquid by halfâ€”about 2 minutes.
Drop in the collard greens, season with the black pepper and salt, stir well and simmer 2 minutes.
Make a hollow in the middle of the rice and beans and spoon in the cooked collards and ham, pouring in any excess juices.
Place the cumin seed, cayenne, cloves and thyme into a small coffee mill and puree to a fine powder.
Sprinkle 1 teaspoon (5 ml) of the spice mixture over the finished beans and rice.
Bring to the table and serve your guests.