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    Slow and smoky pork and beans

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    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. 

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


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