I pimped my beans –Canadian-style
Giving James May's beans a bit of a Canuck twist
At best, I'm a hack in the kitchen. But there's something oddly fulfilling about watching James May treat a can of Heinz beans like Bob Ross treated a blank canvas. My original intent was just to screw around with some condiments and leftovers and see how bad the end result was. Funny thing is, it actually turned out decent. So I'm sharing the recipe with you folks on FoodTribe.
- 1 can Heinz beans
- 1.5 cups leftover pork roast, chopped
- 1 tablespoon maple syrup
- Tabasco sauce, to taste
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Cut up pork roast into bite-sized pieces. Trim off any bits of fat and separate from the meat.
- Heat a medium-sized pot on medium-high heat. Add in the pork fat and let it render for about 5 minutes or until it starts to liquefy.
- Add the pork meat, stir, and let heat up for a minute or so.
- Add the beans and heat until bubbling, stirring until warmed up. Add salt and pepper and let simmer for a minute.
- Add in the maple syrup and Dijon mustard, and stir. Add in as much hot sauce as you'd like, and stir again. Turn heat down to medium and let simmer for about 5 minutes.