Even for those of us who take great joy from cooking, there are nights when we just don't feel like going through the effort. These are the nights when most people order take-out (and trust me, we do that too). But, it's such a joy to know that a delicious dinner is only a few steps away when you've got some leftovers on hand.
In this case, it was a tub of Pork Cheek and Black Eyed Pea Chili. This stew-like concoction has big chunks of pork shoulder (or pork cheeks, if you can find them) and black-eyed peas that have been cooked in a combination of chicken broth and porter, and seasoned with plenty of Spanish smoked paprika. This is the sort of chili that takes some time, but is well worth the effort -- especially since it makes plenty! Its flavor also improves over time, like many other well-seasoned stews.
Since this particular chili is pretty meaty, and we tend toward the Veg-Head side of things, I decided to saute some kale & onions to add to the chili. I cooked them right in my cast iron skillet so that I only had to dirty one pan. When the onions were cooked and the kale was barely tender, I stirred in the chili and allowed it to reheat.
Even better than that, Peef declared it "one of the best dinners ever!" Makes me wonder why we don't cook with leftovers more often.
Easy Tamale Pie
What are your favorite leftovers for repurposing?
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