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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A delicious, slow-cook bean dish flavoured with belly pork and molasses. Ideal for winter parties as a main course or as a side dish at barbecues. Ingredients:
500 g dried white haricot beans |
1 onion, sliced |
2 cloves garlic, crushed |
2 tablespoons blackstrap molasses (or treacle) |
2 tablespoons brown sugar |
1 teaspoon (english) mustard powder |
2 tablespoons tomato puree |
1 lb (belly) pork, in one piece |
2 bay leaves |
3 pints water |
1 salt and pepper |
Directions:
1. Place the beans and water in a large saucepan, bring to the boil and boil gently for 3 minutes
2. Turn off the heat, cover, and allow to sit for an hour
3. Bring the beans back to the boil and allow to simmer, uncovered for about 45 minutes until tender. Keep an eye on them to make sure they don't dry out
4. Drain the beans, retaining the cooking liquor, and transfer the beans to a casserole dish
5. Mix a little of the cooking liquor with the mustard and add to the casserole together with the tomato puree, molasses, sugar, bay leaves, onion and garlic. Season well.
6. Make up the remaining cooking liquor to one pint with some water and pour over the top. Stir well to combine
7. Place the belly pork, fat side up, on top. Put on a tight-fitting lid and bake in a very cool oven for 5 hours at Gas 1/2, 120C (or about 100 in a fan oven)
8. For the last hour, remove the lid, remove the pork, stir the contents, replace the pork and allow to cook, uncovered so that the fat can crisp up.
9. Serve the beans with a slice of cooked pork and some crusty bread....
10. NB... could also be cooked in a crock-pot
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