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  1. Home
  2. pork belly

Smoky baked pork and beans

Adding big chunks of pork belly to this classic US side dish upgrades it to a meal-in-a-bowl. - by Chantal Walsh
  • 05 Feb 2016
Smoky baked pork and beans
Cook: 725 Minutes - easy - Serves 6 - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
Proudly supported by
Adding big chunks of pork belly to this classic US side dish upgrades it to a meal-in-a-bowl.

Ingredients

375 g dried pinto beans

olive oil

500 g skinless boneless pork belly (sliced), cut into chunks

1 onion sliced

3 garlic cloves crushed

1 tbsp English mustard powder

1 tbsp light soft brown sugar

1 tbsp black treacle (or molasses)

1 tsp hot smoked paprika

2 tsp ground cumin

2 tbsp tomato purée

2 tbsp tamarind puree

400 g canned chopped tomatoes

2 bay leaves

2 sprigs thyme

crusty bread and butter to serve (optional)

Method

  1. Put the dried beans in a large bowl, cover with plenty of cold water and leave to soak for at least 8 hours, or overnight.
  2. The next day, drain and rinse the beans. Put in a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer very gently for about 45 minutes. Drain, keeping the cooking liquid.
  3. Heat the oven to 140C/fan 120C. Heat 2 tbsp olive oil in a large solid casserole. Add the pork and cook until crisp and golden. Add the onions and cook until soft, then add the garlic and cook for a further minute. Add the mustard, sugar, treacle, smoked paprika, cumin, tomato purée, tamarind paste and chopped tomatoes to the pan, stir well and cook for 30 seconds. Add the beans and 600ml of the cooking liquid, the bay leaves and thyme.
  4. Mix well, bring to the boil and cover with a tight-fitting lid. Cook in the oven for 3 hours until the beans are tender and the sauce thickened. Serve in bowls with a spoon and crusty bread.

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