Since the collective cooking knowledge of QT3 never fails to amaze, I thought I'd kick off another thread for posting random recipes and sharing culinary experiences. I'll go first!
Last night I cut up a very large pork shoulder roast I'd purchased into sections appropriate for the various recipes I'd purchased it for. After ziplocking and freezing the big chunks I was left with one smallish piece and no idea what to do with it. Taking a quick stock of the ingredients I had on hand, I decided I could improvise up something akin to red beans and rice. Only with black beans because that's what I had on hand. Oh, and with a lot of pork of course.
I pulled out my pressure cooker and put it over med-high heat, started quick soaking a cup of dried black beans, and tossed some butter into the cooker. Then I minced a clove of garlic and tossed it into the pot along with the pork. While the pork browned up I roughly chopped half an onion and tossed it into the pot as well. Then I waited a bit to let the onion soften and the pork brown further. Once that was done, I added 3 cups of water and fiddled with the heat to get a steady simmer. The whole thing simmered for about 30 minutes while the beans finished soaking.
Once the beans were finished soaking, I drained them and added them into the pot along with a generous handful of creole seasoning. I slapped the lid on the pressure cooker and brought it up to pressure. I let the whole thing cook for 45 minutes. While it was cooking, I made up a little basmati rice. I don't think this dish really needed basmati, but it was what I had on hand and I was improvising. I used one cup dry rice, so I think that equates to 2+ish cups cooked.
Once the pressure cooking was done and the pressure had dropped, I popped the lid off the pressure cooker, shredded the pork up, and stirred the rice in. The result was a nice goopy beany/rice mixture that was very flavorful. I think I overkilled on the creole seasoning a little, since the result was a bit too salty but still good. I had seconds and even a small amount of thirds, so I consider that a rousing success for a complete improv meal. I'll probably re-use this recipe or some variation thereof again, for sure.