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.