About this recipe:This is a dish from the Eastern seaboard of America, where the pork and beans are traditionally simmered slowly in an earthenware casserole. It is the kind of dish that you can prepare ahead and leave to bubble away while you tend to other things. Baked jacket potatoes and crusty bread are perfect for soaking up the delicious sauce.
250 g (8 ½ oz) dried white haricot beans, soaked overnight in cold water
1 tbsp sunflower oil
4 thin lean pork chump chops, about 625 g (1 lb 6 oz) in total, trimmed of fat
1 onion, chopped
250 ml (8 ½ fl oz) beer, such as dark ale, or lager or cider
1 can chopped tomatoes, about 400 g
2 tsp Worcestershire sauce, or to taste
2 tbsp dark soft brown sugar
3 allspice berries
2 tbsp mild American or French mustard
2 smoked lean back bacon rashers, rinded and cut into bite-sized pieces
1 tsp cider vinegar, or to taste
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Method Prep:25min › Cook:2hr › Ready in:2hr25min
Drain and rinse the beans, then place them in a large saucepan and pour over enough cold water to come up to about twice the depth of the beans. Cover the pan with its lid and bring to the boil. Skim off any scum, then reduce the heat to low, cover the pan again and cook the beans for 45–60 minutes or until they are just tender.
Meanwhile, heat the oil in a deep flameproof casserole, add the pork chops and onion, and fry until the chops are browned on both sides. Pour in the beer and tomatoes with their juice, then add the Worcestershire sauce, sugar and allspice. Reduce the heat, cover and cook for about 1 hour or until the meat is very tender.
Drain the beans and add to the pork chops. Add the mustard, bacon and vinegar and stir well to mix. Cook, covered, over a low heat for a further hour or until the beans and the pork are meltingly tender.
Before serving, taste for seasoning and add a dash or two more Worcestershire sauce or vinegar if liked.
Some more ideas
Instead of soaking and cooking dried beans, add a can of cannellini beans, about 400 g, drained and rinsed, at the beginning of step 3.
Tomatoes contain lycopene, a carotenoid compound and a valuable antioxidant that is thought to protect against prostate, bladder and pancreatic cancers. Lycopene is enhanced by cooking and so is most readily available in processed tomato products, such as canned tomatoes, tomato purée and passata, and tomato ketchup.
Each serving provides
Excellent source of iron, niacin, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, zinc. Good source of calcium, vitamin C. Useful source of folate.