The 3-content recipe that a family has loved for more than 100 years

Name: Rosanne Robinson
Location: Monasta, Pennsylvania
Family recipe: Lima Bean Mush
Who developed the recipe: Rosanne’s grandmother Rose Svatek
When it became a family tradition: At the beginning of the 19th century

Despite their reputation as a villain on many tables from childhood, Lima beans, which are cooked, can be a delicacy that inspires all of them to fight over the last bite Allrecipes Allstar Rosanne Robinson. The only dish that can convince most people that there is a lot to love? Lima Bean Mush.

Robinson does not remember life without the three ingredients of her family, Lima Bean Mush. Her grandmother Mothers’ side, Rose Svatek, moved from Austria-Hungary to the USA in the early 20th century and brought the recipe with her to a two-story concrete house in Midland, Pennsylvania. “You and my grandfather moved here to look for a better life,” says Robinson.

Her grandmother often relied on the budget -friendly recipe, as it can “feed a couple or a lot” with very little additional efforts. Everything that was needed were dried Lima beans, rice and pork fat (which is a cooking lax and as the basis for crackling to celebrate crunch and hearty taste). Robinson’s mother Anne continued the tradition at her family table, where this was often served as a main course. The result “was always part of the great family meals and a real pleasure,” says Robinson.

When Robinson pulled away from the state and her parents, she was determined to carry the tradition at her table, but needed some help. “I remember how to do everything in life, but I needed an amplification of my mother how to actually do it,” she says, adding that she used valuable phone calls to speak to her with her mother through the recipe.

While Robinson, who lies in the Non-measurement mit perfection Camp, sticks to “The same three ingredients from the start: dried white Lima beansPig fat and rice, ”she admits that she is a modern revision, technology in terms of I can immediately for certain steps. “It is so much faster, includes far less cleaning and is now a recipe of the 21st century!”

Do not be intimidated at the time of the production of this court, says Robinson. Most of these minutes are exchanged because the beans and the rice in the instant pot are practically cooking. For the best results, prepare the pork, the beans and the rice the day before and follow up to step three in the Mush method below. Cooling overnight at this point in time “gives the beans and rice the opportunity to merge into a nice thick porridge that can be easily fried on the lard,” says Robinson.

Lima -Beans -Mush with pork crackle

Yield: 6 main court connections
Preparation time: 30 minutes
Cooking time: 60 minutes
Printing time: 40 minutes
Slement period: 1 hour to overnight
Total time: Approx. 3 hours (up to 10 hours)

Ingredients

• 1 pound of dry white lima beans
• 2 pound of pork fat, cut into 1-inch pieces
• 1 cup of cooked rice

Directions

For the beans:

1. Put dry lima beans in a colander. With clean hands, remove all damaged beans and dirt. Rinse out well with cold water.
2. Dump flushing beans into a multifunctional speed cooker (e.g. Instant Pot®). Top with enough water to climb 2 inches above the top of the beans. Close and close the lid. Select the “Bean” setting and set the timer for 2 minutes. Allow 10 to 15 minutes to set up the pressure. The pressure of the pressure carefully using the quick publication method according to the manufacturer’s instructions. Unlock and remove the lid. Drain the beans in a colander and rinse well. (This step helps to make the beans more digestive, says Rosanne.)
3. Return beans to Instant Pot® and add 4 cups of water. Close and close the lid. Select the “Beans” setting and cook up to a tender for about 30 minutes. Suspension pressure using the natural publication method according to the instructions of the manufacturer for approx. 10 minutes. Unlock and remove the lid. (It is okay if there is still a small amount of liquid.)

For the crackles:

1. Add the pork fat in a deep 4-liter stainless steel pot over medium heat. Frequently stir with a wooden spoon until the liquefied lard begins to bubble on the bottom of the pan.
2. If there is enough lard to draw, tend the pan carefully and use a trowel or a large spoon to transmit the fat into a glass or metal shell. (The fat is very hot, so handle it with care.) Cook the crackles on and remove the lard when there is enough to draw. As soon as it no longer melts fat and all crackles are even brown, take the pan out of the heat. Transfer the cooked crackles to a plate lined with paper towel and dab dry and scoop them into an airtight warehouse container for food. Keep until use.
3. Add about 1 1/2 cups of water into the bowl with a rendered fat. Cool for several hours or overnight. At this point, the lard solidifies on the top of the water and can be used later in this recipe. If you carefully fly the lard out of the water with a large spoon, transfer it into an airtight warehouse container for food and cool it. Throw away the water.

For the Mush:

1. Combine cooked rice and cooked Lima beans in the Instant Pot®. Stir well, then close and lock the lid.
2. Select the “rice” setting according to the manufacturer’s instructions. Set the timer for 5 minutes. Allow 10 to 15 minutes to set up the pressure. Expression pressure using the natural publication method according to the instructions of the manufacturer for approx. 10 minutes. Unlock and remove the lid.
3. Transfer the porridge into an airtight warehouse container for food and cool overnight to thicken yourself.
4. The next day, add 2 tablespoons of lard and 1 cup of crackling in a pan over medium heat. Cook until the crackles are hot.
5. In a separate large pan, add 2 tablespoons of lard over medium heat and just as many 1/2 cup hills Mush in the pan. Use a spatula to flatten the porridge in a pastlet. As soon as the floor looks golden, turn the porridge (it’s fine when it falls apart) and cook until the other side is golden. Put the hot porridge in a serving bowl and continue brown in batches until everything is warmed up. Top porridge with the crackles and a drizzle made of liquid lard from the crackle, if desired.