This dish was very much inspired by a Jamaican stew peas and rice recipe, but is obviously very much an Arkansas dish. Bulgur wheat is a quick cooking version of whole wheat.
Time: ~1 hour
Ingredients:1 pound beef stew meat (Ratchford Farms)Beaverfork Blend (Cedar Rock Ridge)Salt1 tablespoon butter1 large onion, chopped4 cups water2 pork neck bones (optional, Falling Sky Farm)3 bay leaves (A B C Nature Greenhouse & Herb Farm)¼ cup candied banana & jalapeno peppers, chopped (Cedar Rock Ridge)1 pound fresh pinto beans (Bluebird Hill Berry Farm)2/3 cup coarse bulgur
1) Season the beef stew meat with Beaverfork Blend and an extra little sprinkling of salt. Set aside.
2) In a dutch oven or soup pot over medium heat, melt the butter and cook the onions until they’re translucent. Remove onions and add stew meat.
3) Sear stew meat on two sides. Add onions back in and deglaze the pot with the water. Add in the pork neck bones, bay leaves, peppers, and pinto beans.
4) Cover and simmer until stew meat falls apart under light pressure from a spoon. Add bulgur and simmer for another 10 minutes. Season to taste with more salt and Beaverfork Blend.
Enjoy. Serve as a side dish to Arkansas tacos.