Smoky baked pork and beans recipe
Adding big chunks of pork belly to this classic US side dish upgrades it to a meal-in-a-bowl. Simply serve with a spoon and crusty bread, it screams comfort food.
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Cooking tools:
- Kitchen scale
- Dutch oven
- Saucepan
- Oven
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
- Spoon
Ingredients
- 375g dried pinto beans
- olive oil
- 500g boneless rindless pork belly slices cut into chunks
- 1 large onion sliced
- 3 cloves garlic crushed
- 1 tbsp English mustard powder
- 1 tbsp light brown soft sugar
- 1 tbsp black treacle or molasses
- 1 tsp hot smoked paprika
- 2 tsp ground cumin
- 2 tbsp tomato purée
- 2 tbsp tamarind paste
- 400g tin chopped tomatoes
- 2 bay leaves
- 2 sprigs thyme
- to serve crusty bread or butter
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