Smoky baked pork and beans recipe | olivemagazine

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