Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Slow and smoky pork and beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Slow and smoky pork and beans

    • Preparation time: 15 minutes
    • Cooking time: 2 hours 40 minutes
    • Total time: 2 hours 55 minutes

    Serves: 4


    1 tbsp vegetable or sunflower oil

    700g pork shoulder steaks, cut into matchbox-size pieces (about 4cm x 2.5cm)

    3 onions, roughly chopped

    3-4 thyme sprigs

    2 garlic cloves, crushed

    1 tbsp paprika

    100g molasses sugar

    2 tbsp tomato purée

    2 tbsp Worcestershire sauce

    1 tsp chipotle smoked Tabasco

    2 tbsp red wine vinegar

    500ml fresh chicken stock

    2 x 400g cans cannellini beans, drained and rinsed


    1. Preheat the oven to 160°C, gas mark 3. Heat the oil in a large casserole. Season the pork, brown in batches for 5 minutes per batch and set aside. Stir the onions and thyme into the remaining fat, cover and cook for 5 minutes.

    2. Stir the garlic and paprika into the onions; fry for 1 minute, stirring. Return the pork and juices to the pan, plus all other ingredients apart from the beans.

    3. Bring to a simmer, then cover the pan, leaving a small gap, and transfer to the oven for 2 hours. Skim away the excess fat, stir in the beans and bake for 30 minutes more, uncovered. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    4 stars