Sunburst Farms Trout Recipe
navy beans, fennel, jowl bacon, san marzano tomatoes, herbs, chow chow
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Navy Beans
Soak the navy beans in water overnight. Drain and rinse before cooking.
- 2
Cook the Bacon
In a large pot, cook the diced jowl bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- 3
Sauté Fennel
In the same pot, add the diced fennel and sauté for about 5 minutes until softened.
- 4
Add Tomatoes and Beans
Stir in the crushed San Marzano tomatoes and soaked navy beans. Add enough water to cover the beans, then bring to a boil.
- 5
Simmer
Reduce heat and let it simmer for about 45 minutes or until the beans are tender. Stir occasionally.
- 6
Cook the Trout
Season the trout fillets with salt and black pepper. In a separate pan, sear the fillets in a bit of oil over medium-high heat for about 3-4 minutes per side until cooked through.
- 7
Combine and Serve
Once the beans are tender, stir in the crispy bacon, fresh herbs, and chow chow. Serve the bean mixture topped with the seared trout.
