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.

Tagine of Butter Beans with Tomatos and Black Olives.

Intro

A gorgeous vegetarian tagine recipe - and really fast to prepare using tinned beans. .

Recipe

• 2 x 410g tins of butter beans (large beans are best)
• 3 tablespoons olive oil
• knob of butter
• 4 garlic cloves
• 2 red onions: chop cut in half lengthwise, then in slices with the the grain
• 1-2 red or green chillies - deseeded and sliced thinly
• 2 teaspoons coriander seeds - crushed
• 25g fresh ginger, peeled and finely shredded and chopped
• a pinch of saffron threads
• 16-20 cherry tomatoes
• 1-2 teaspoons sugar
• 1-2 teaspoons dried thyme
• 2-3 tblsp pitted black olives
• freshly squeezed juice of a lemon
• sea salt
• ground black pepper
• small bunch flat parsley coarsely chopped

Saute garlic, onions, chillies in oil and butter until soft. Add coriander seeds, ginger and saffron. Put the lid on and cook gently for 4-5 minutes. Toss in the tomatoes, sugar and thyme and simmer for 5 more minutes. Add beans and olives, pour on lemon juice and season to taste with salt and pepper. Cook gently for 5 more minutes. Sprinkle on flat leaf parsley and serve. Serve with yoghurt and crusty bread.