What's on this week's Menu? This is one of Lynne's all time winter
favourites. She has been making it for years. You need to make it in a lidded
casserole dish. We prefer to use tinned beans as it saves energy (gas or
electricity); getting dried beans soft can take a very long time
500g Dried Haricot Beans or 2 tins
white Cannellini beans - 1 large onion - 2 cloves garlic, sliced - 225g salt
pork or streaky bacon in one piece - 225g belly pork - 2 tablespoons tomato
puree - 2 tablespoons black treacle (not
blackstrap molasses) - 1 teaspoon dry English Mustard - 1 teaspoon fresh Sage,
chopped - Salt and Pepper
If using dry beans, soak them in cold water overnight.
Bring the beans to a rapid boil and then drain them, throwing the water onto
your compost heap or garden. This is important. The water of dried beans can be
toxic and give you a bad stomach. (If using tinned beans, there is no need to
soak or boil the beans, just drain them and add them to the meat and onions). Cut
the pork and bacon into 2.5 cm pieces. Slice the onion and the garlic and fry
gently in a large ovenproof casserole until soft. Put in all the other
ingredients. Season well and cover with water. Cook at a medium heat for 1½
hours or until the beans and the meat are tender. Taste and adjust seasoning
and serve with a mixed salad or with Spring savoy cabbage briefly cooked in a
little vegetable stock, a few cumin seeds and butter
(We have not tried this but you may
well be able to make this with beef short ribs if you do not eat pork.)
We enjoyed this with a bottle of the Chocolate
Block 2011, robust enough to stand with the dark flavours of the dish
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