Usually pork’n’beans is a throw-together, last minute sort of a meal. Due to some sort of a mix up with the shopping we had a surfeit of baby plum tomatoes so I looked in the cupboard to see what was lurking in there that could be used with the tomatoes as I was getting a bit bored of salad. And salsa.
In the back of the cupboard was a tin of cannellini beans so, along with a few other bits and pieces, I had a go at baked beans.
For the beans
- 1x 250g punnet of baby plum tomatoes
- 1/2 tbsp tomato puree
- 3x cloves garlic
- bunch of spring onions
- 1/2 tsp paprika
- 1x 400g cannellini beans
Chop the onion and quarter all the tomatoes. Finely chop the garlic and soften the onion and garlic in a knob of butter and a splash of oil in a saucepan. Add the paprika after 5 mins and continue to cook over a medium heat for a couple of minutes. Add the tomatoes (skin, pips and all) and the tomato puree. Bring to the boil, cover and cook on a low heat for about an hour. Rinse the beans well and add them to the sauce and set aside.
The beans were allowed to cool overnight. Two rashers of belly pork were put in an earthenware dish, seasoned and covered. They were slow cooked at 160C for three hours or until most of the fat has rendered down and the skin has crisped up (you may wish to uncover the chops for the last half hour and cook at 200C). The pork was drained and patted dry. In another dish, the cold beans were spread over the bottom and the pork placed on top. This was then put into the oven at 200C for as long as it takes to make a rich buttery mashed potato. About 25 mins.
I didn’t bother (I was too hungry to wait any longer) but you could serve with cabbage, or broccoli. I just served the pork’n’beans with mash. There were no leftovers.