kidney beans with posole, sweet apple ham, Brussels sprouts

Beans and ham.

Dried posole takes twice as long to pressure cook as beans do.

The beans and posole are pressure cooked with beef broth, for speed. 

You know, brown sugar and rice vinegar make a great sweet/sour sauce, but added after the beans are already softened. When acid is added at the beginning of cooking beans then the bean surfaces toughen and they tend not to soften, unless you bake them all night. These beans have a small tin of diced tomato added after the beans are cooked. 

The Brussel sprouts are torn apart as if removing leaves from miniature cabbages. They too are cooked in brown sugar and rice vinegar while the bitter sprouts create a different flavor profile.