Pork and Beans

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.


  • 1 small piece of pork fat, about
  • 1 oz / 30 g, removed from whatever meat you are cooking
  • 2 onions, peeled and sliced
  • lb / 680 g boned rolled joint of spare rib
  • 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 peeled tomatoes (fresh or canned)
  • 4 garlic cloves, peeled and crushed
  • 1 bottle dry white wine
  • pinch of salt
  • pinch of freshly ground black pepper herbs for flavouring and garnish


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 2½-3 hours, until the beans and meat are tender. If, when cooked, the casserole is too liquid for your taste, pour off most of the liquid into a saucepan. Boil and reduce by half, then stir back into the casserole. Taste and add more seasoning if necessary. Serve garnished with fresh herbs of whatever variety you used to flavour the casserole.