Pork Barrel Spending and Beans

In honor of the presidential inauguration, the title of this recipe, "Pork and Beans and Greens - Good Luck Making This," has temporally changed to this more Washington-esqe one.

As many of you foodies already know (it's on the entrance exam), a very traditional southern New Years meal is black-eyed peas, or some other type of bean, and greens. Eating this meager meal on New Years day is supposed to bring you great prosperity for the rest of the year.

This video recipe is a lighter and easier Italian take on the classic, and is topped with some crusty, caramelized roast pork. Speaking of the south, you'll see me use a spice rub (a wet rub, aka "wub") on the pork before roasting for a sort of Italian barbecue effect.

All in all, this is an odd recipe. The pork is not slow-roasted, but cooked at a higher heat for a crusty finish. The greens are not slowly braised, but just wilted. The black-eyed peas have been replaced with cannellini beans. And, I can't guarantee it will bring you the same prosperity as the traditional version. Having said all that, I thought it tasted excellent and I hope you give it a try.

By the way, I will also be doing a traditional version that - with any luck - you'll see before New Years Day. Enjoy!



Ingredients:
4 lb. boneless pork shoulder roast, cut in large pieces
for the wet rub:
1/2 tsp dried rosemary
1 tsp black pepper
1/2 tsp fennel seeds
2 tsp salt
1/2 tsp hot pepper flakes
1 tsp cumin
1/2 tsp dried oregano
2 cloves garlic
1 rounded tbsp brown sugar
1 tbsp wine vinegar
1 tbsp olive oil

1 large bunch arugula
1 14-oz jar cannellini beans
1 lemon
1 tbsp olive oil
2 cloves sliced garlic

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