Who Likes Porky/Beefy Noodles?

All I have time for today is to share a recipe, since it’s one packed-full-o-stuff day today. I don’t even have a photo to share of this porky/beefy noodle dish, because we ate it all. Even Lee, who “doesn’t really care for pasta.” Who doesn’t like pasta? (Rhetorical question.)

Butter beans

I had a leftover hunk of pork loin and wanted to be sure to use it, so last night I sauteed a big onion along with that pork loin and two thick slices of ham, all cut into cubes. I used olive oil and a bit of lemon olive oil. Then, I added two cups of beef broth, (and I know this sounds weird) a few leftover potatoes that were just cooked in butter and garlic, and a can of butter beans. These were the giant seasoned ones, which imparted a smoky flavor. I added a teaspoon of lemon juice to add some flavor.

The key to all this is that I mashed up the beans and taters so it didn’t look like it was full of vegetables, and the sauce thickened a bit. I then dumped a package of rigatoni in there, turned down the heat, and simmered it covered until the pasta was cooked.

My pork loin resembled this, only smaller.

I opened the lid to see some brownish noodles that didn’t look spectacular at all. However, when we went to eating it, all we did was say how good it was. All the seasonings from the leftovers melded together into a huge dish of deliciousness. Now at least I know how to satisfy two hungry men, one of which just got his appetite back.

I said I’d make it again, but we all laughed, since I’ll never be able to exactly reproduce that again. However, the mashed up beans and potatoes as thickeners is something I’ll use again. You know, sometimes I try to make fancy food and it’s just okay. Throwing leftovers into a pot ends up spectacular!

Bone appuhteet, as we used to say.

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