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.


Leftovers and Samosas

We don’t often have much in the way of leftovers in our house but last night I went to the fridge to see what we had to make dinner and I found some left over bits from the night before.

There was some plain basmati rice and cooked chicken. In the freezer I had some  samosas that I’d made a few weeks ago and frozen before cooking. I say samosas but they were more like puff pasty pillows.

To make the samoseas I used Meera Sohda’s excellent Made in India cook book. If you don’y have a copy, get one. In the mean time, the recipe can be found here.

I put the samosas in the oven for about 20 mins at 200C. Whilst they were baking I made the rice salad. I took 4 spring onions, 2 radishes, 2 mushrooms, 2 chicken thighs, a yellow pepper, a red chilli pepper and chopped them all up. I cooked the mushrooms in butter and added the whole lot to the rice, mixed it well and added about 2 tbsps of olive oil


When the samosas were done I bunged the lot on a plate and even though I say so myself, for leftovers, they were fantastic