Pork and Beans

Intro

I stumbled on Heller's Paprika and Cumin bacon in the supermarket a few months back and it is astoundingly good. It is dry and thick cut and very flavoursome.

I couldn't find a recipe for pork and beans so made this up tonight and it was actually fabulous. I didn't want to forget how I made it so here is the recipe. I might leave out the dried apricots next time but I will need to watch because the flavour balance was perfect.

Recipe

• 2 kg pork shoulder chops
• 2 teasp salt
• 3 teasps smoky paprika
• 1/2 cup flour
• oil
• 2 large onions
• 5 large cloves garlic
• 3 slices flavoursome streaky bacon
• 1/4 cup bourbon or brandy
• 1 generous teaspoon of molasses
• 8 dried apricots
• 1 tin crushed tomatoes
• 1 tin red kidney beans
• 1 tin white beans
• 1 lemon

Bone the pork chops and discard the obvious fat and sinew. Chop into cubes.

Combine flour, salt and paprika and toss the meat in the flour mixture. Saute in batches in the oil until browned and place into a casserole dish. Once all the pork is done add the chopped onions, garlic and bacon (sliced into small pieces) to the pan and fry gently until onion is clear and bacon is browned. Add sliced apricots and cook a further 2 minutes. Tip in the bourbon or brandy, mollasses and a tin of crushed tomatoes. Add the beans and onion/tomato mix to the pork. Stir to combine. It should have just enough liquid to almost cover so top up with a little water if need be. If you add more than a cup of water add a beef stock cube.

Cook in a covered dish for 40 minutes or so. Just before serving squeeze in 1/2 a lemon, check seasoning and add more lemon and/or salt to taste.Serve with steamed brocolli and crusty bread.