Pork and Beans

Name: Pork and Beans
Yield: Serves 6
Ingredients: 1 small piece of pork fat, about; 2 onions, peeled and sliced; 1 lb/ 455 g piece of pig’s head; 2 pig’s trotters, split in two; 1 lb / 455 g haricot beans, soaked overnight and parboiled for 20 minutes; 1 lb / 455 g haricot beans, soaked overnight and parboiled for 20 minutes; pinch of freshly ground black pepper herbs for flavouring and garnish; pinch of freshly ground black pepper herbs for flavouring and garnish; 1 bottle dry white wine; pinch of salt; 1 lb / 455 g peeled tomatoes (fresh or canned); 4 garlic cloves, peeled and crushed

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

It’s a good idea to make plenty of this casserole. It tastes even better the next day, and leftovers make a delicious soup with the addition of stock. You do not have to use the cuts of meat I have suggested. A joint of boned spare rib alone can be used, or hand of pork or belly pork.

Ingredients

1 small piece of pork fat, about
1 oz / 30 g, removed from whatever meat you are cooking

Main course
Gluten-free

Method

Melt the pork fat in a large flameproof casserole, add the onions and fry until golden brown. Add the pieces of meat and fry until lightly browned all over. Add the rest of the ingredients and bring slowly to the boil. Cover and cook at the bottom of a preheated oven at 170°C / 325°F / Mark 3 for