Slow-Cooked Spiced Beans

Name: Slow-Cooked Spiced Beans
Ingredients: a large bunch of fresh parsley, finely chopped; 4 garlic cloves, finely chopped; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground mace; 1 teaspoon ground black pepper; a piece of pork rind (perhaps from a hand of pork), cut into strips; 450 g (1 lb) white haricot beans, soaked overnight

Preparation info

8
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

The best equipment for this would be a deep, narrow earthenware pot with a tight-fitting lid. Failing that, any heavy casserole will do that is not too broad-based.

Ingredients

a large bunch of fresh parsley, finely chopped
4 garlic cloves, finely chopped
1 teaspoon

Main course
Gluten-free

Method

Put the parsley, garlic and spices in a mortar or strong bowl and pound together with a pestle or the end of a rolling pin until they form a paste. Spread the pieces of pork rind with this mixture, roll them up and put them in the bottom of a deep, narrow casserole. Drain the beans and put them on top. Pour in enough water to cover the ingredients by 5 cm (2 inches), put the lid on and cook in