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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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A lovely, warming Autumn stew from the West Country of England. Somerset is famous for its apples and they go wonderfully with pork. A taste of old England for those chilly, dark evenings! Ingredients:
1 lb pork lean pork belly, rind off and cubed |
8 ounces dried black-eyed peas |
1 pint chicken broth |
1/2 pint apple juice |
2 tablespoons worcestershire sauce |
1 tablespoon clear honey |
1 tablespoon tomato puree |
1 onion, peeled and studded with |
5 cloves |
3 carrots, diced |
2 leeks, diced |
2 celery ribs, diced |
1 bouquet garni |
Directions:
1. Cook the pork in a pan until the fat starts running.
2. Add the black eyed beans, broth, apple juice, honey, onion and bouquet garni to the pot.
3. Bring to the boil, cover and simmer for an hour or until the beans are tender.
4. Add the Worcester sauce, tomato puree, carrots, leeks and celery and simmer for another 15-20 minutes or until the beans are extremely tender.
5. Discard the onion and Bouquet garni before serving.
6. I like to serve this up with freshly baked bread for a hearty lunch, or with some parmesan roast potatoes for supper.
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