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Ingredients
- 6 c. Ham stock, finely minced meat reserved
- 1 c. Dry pinto beans
- 1 c. Raw brown rice
- 2 Tbsp. Freshly squeezed lemon juice
- 1 x 16 ounces bu collard greens, stems trimmed and very finely sliced
- 1/4 tsp Freshly grnd black pepper
- 1/4 tsp Freshly grnd sea salt
- 1/2 tsp Cumin seed
- 1/4 tsp Cayenne pepper
- 2 whl cloves
- 1/4 tsp Dry thyme
Directions
- Pour 5 c. of the ham stock into a pressure cooker and bring to a boil.
- Add in the beans. Fasten the lid, let the pressure build up inside. When the cooker starts to hiss, turn the heat down to medium low - the cooker should just be hissing - and cook for 10 min.
- Remove from the heat and release the steam. Unfasten the lid, add in 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 for 15 more min.
- Remove from the heat. Release the steam and spoon the cooked beans and rice into a large serving dish and keep hot.
- Put the remaining 1 c. of the ham stock into the pressure cooker, add in the lemon juice and bring to a boil. Add in the ham hock meat and reduce the liquid by half - about 2 min. Drop in the collard greens, season with the salt and black pepper, stir well and simmer for 2 min.
- Make a hollow in the middle of the rice and beans and spoon in the cooked collards and ham, pouring in any excess juice.
- Place the cumin seed, cayenne, cloves and thyme into a small coffee mill and puree to a fine pwdr. Sprinkle 1tsp of the spice mix over the finished beans and rice.
- Bring to the table and serve your guests.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 20 | 6% |
| Total Fat 2.35g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 169mg | 7% |
| Potassium 906mg | 26% |
| Total Carbs 70.7g | 19% |
| Dietary Fiber 11.7g | 39% |
| Sugars 1.92g | 1% |
| Protein 15.72g | 25% |
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