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
- 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.
- 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.
- 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.
- 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.
