Boston baked beans with crisp pork belly
Tender homemade baked beans topped with slices of crispy pork belly - the perfect comfort food for chilly Autumn days
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 3hrs 45 mins + overnight soaking
- Put the dried beans in a large bowl, cover with plenty of cold water and leave to soak for at least 8 hours, or overnight.
- The next day, drain and rinse the beans. Put in a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer very gently for about 45 minutes until tender, but not soft. Drain, keeping the cooking liquid. Heat 2 tbsp olive oil in a large solid casserole. Add the onions and cook until starting to turn golden at the edges, add the garlic and cook for a further minute. Add the mustard, sugar, treacle, smoked paprika, tomato purée, tamarind paste and chopped tomatoes to the pan, stir well and cook for 30 seconds. Add the beans and 600ml of the cooking liquid, the bay leaf and sprig of thyme. Mix well, bring to the boil and cover with a tight-fitting lid. Simmer for another 3 hours or until the beans are soft and the sauce has thickened, stirring the pot every now and again to ensure that the sauce does not dry out.
- Roast the pork while the beans are cooking. Heat the oven to 220C/fan 200C/ gas 7, then coarsely grind the fennel seeds and black peppercorns using a pestle and mortar. Add the oregano, paprika and sea salt, and mix to combine. Lay the pork belly on the work surface, skin side up, and rub the spice mixture into the pork, pushing it deep into the cuts in the skin.
- Put in a roasting tin, skin-side up, and cook for 40 minutes until the skin starts to puff and crisp at the edges. Turn the oven down to 150C/fan 130C/gas 2 and cook for a further 2 hours.
- Drain off any excess fat from the pan and turn the oven back up to 220C/fan 200C/gas 7. Cook the pork for a further 15 minutes until the skin crackles. Serve cut into slices with the baked beans.
PER SERVING
969 kcalories, protein 75.5g, carbohydrate 41.8g, fat 56.6 g, saturated fat 20.4g, fibre 11.9g, salt 3.12 g
Recipe from olive magazine, October 2011.
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Ingredients
- 375g dried cannellini beans
- olive oil
- 1 large onion , sliced
- 3 garlic cloves , crushed
- 2 tsp English mustard powder
- 2 tsp light, soft brown sugar
- 2 tsp black treacle or molasses
- ½ rounded tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp tamarind paste
- 1 x 400g tin chopped tomatoes
- 1 bay leaf
- 1 sprig thyme
CRISP PORK BELLY
- 2kg pork belly , boned and skin scored
- 2 tbsp fennel seeds
- 1 tbsp black peppercorns
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 4 tsp sea salt
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A great recipe for an electric breadmaker - or do it the traditional way
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ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 3hrs 45 mins + overnight soaking
Ingredients
- 375g dried cannellini beans
- olive oil
- 1 large onion , sliced
- 3 garlic cloves , crushed
- 2 tsp English mustard powder
- 2 tsp light, soft brown sugar
- 2 tsp black treacle or molasses
- ½ rounded tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp tamarind paste
- 1 x 400g tin chopped tomatoes
- 1 bay leaf
- 1 sprig thyme
CRISP PORK BELLY
- 2kg pork belly , boned and skin scored
- 2 tbsp fennel seeds
- 1 tbsp black peppercorns
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 4 tsp sea salt
PER SERVING
969 kcalories, protein 75.5g, carbohydrate 41.8g, fat 56.6 g, saturated fat 20.4g, fibre 11.9g, salt 3.12 g
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18 October 2011
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17 January 2012
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11 February 2012
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