Pork and Succotash

Country style pork rib meat and succotash. Wine: Andrew Murray Espérance 2014.

I seasoned some country style pork ribs, cooked them in the pressure cooker, then chopped them up. The star of dinner, though was the succotash, with Rancho Gordo large Lima beans, and corn and maui onion straight from today’s CSA box. The wine was a gorgeous library release GSM from our favorite U.S. winemaker.