This pot is great for a straightforward batch of beans. I love to make pink beans with lots of garlic, a cup or two of diced onion, a big can of the best whole (or cut-up) tomatoes, a ham hock, and a lot of cumin, both ground and the seeds. Don't salt until near the end, when everything has melded together. Then, pull out a cup of whole beans to mash, remove the ham hock and return the mashed beans and morsels of meat from the hock to the pot. Great for a barbecue or any fiesta! Also good without the pork. Just add a little smoked paprika.
I, too, recommend beef stew. My favorite is boeuf bourgignon.
But that feels more like a fall or winter dish.
What about something that takes advantage of summer produce, like a big ratatouille.
Or an eggplant lasagna.
To drink with either or both: Zinfandel or Primitivo.
Or maybe some version of Spanish chicken with fruits (Chicken Marbella, many others).
The first recipe I ever made in my french oven is the Genius Pork Ragu - very straightforward and so, so good! https://food52.com/recipes/39733-andy-ward-jenny-rosenstrach-s-pork-shoulder-ragu
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But that feels more like a fall or winter dish.
What about something that takes advantage of summer produce, like a big ratatouille.
Or an eggplant lasagna.
To drink with either or both: Zinfandel or Primitivo.
Or maybe some version of Spanish chicken with fruits (Chicken Marbella, many others).