30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Pork And Beans
Pork And Beans
Pork And Beans
⏱7h
👥6
🔥550 cal
Medium
🍽️French
A refined take on pork and beans, inspired by the classic French cassoulet. This version uses high-quality pork belly, a variety of heirloom beans, and aromatic herbs for a complex and satisfying dish.
A refined take on pork and beans, inspired by the classic French cassoulet. This version uses high-quality pork belly, a variety of heirloom beans, and aromatic herbs for a complex and satisfying dish.
Render the Pork belly in a Dutch oven over medium heat until crispy and golden brown. Remove the pork belly and set aside, leaving the rendered fat in the pot.
Add the Leek and Garlic to the pot and cook until softened, about 5 minutes.
Deglaze the pot with the Red wine, scraping up any browned bits from the bottom. Reduce the wine by half.
Add the Chicken stock, Tomato paste, Maple syrup, Sherry vinegar, Smoked paprika, Herbes de Provence, Thyme, and Bay leaf. Bring to a simmer.
Add the soaked and drained Beans and the Smoked ham hock to the pot. Stir to combine.
Return the Pork belly to the pot. Bring to a simmer, then cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the beans are tender and the sauce has thickened. Stir occasionally.
Remove the ham hock and thyme sprigs before serving. Serve hot.
Ingredients
6
1 pound450 gPork belly-skin on, cut into 1-inch cubes
4 ounces115 gSmoked ham hock
1 cup200 gCranberry beans-soaked overnight
1 cup200 gFlageolet beans-soaked overnight
1/2 cup100 gBorlotti beans-soaked overnight
1/2 cup120 mLDry red wine
1/4 cup60 mLChicken stock
2 tablespoons30 mLTomato paste
2 tablespoons30 mLMaple syrup
1 tablespoon15 mLSherry vinegar
1 teaspoon5 mLSmoked paprika
1/2 teaspoon2.5 mLHerbes de Provence
11Leek-white and light green parts only, thinly sliced
3 cloves3Garlic-minced
2 sprigs2Thyme
11Bay leaf
Equipment
Dutch oven
Oven
Instructions
Render the Pork belly in a Dutch oven over medium heat until crispy and golden brown. Remove the pork belly and set aside, leaving the rendered fat in the pot.
Add the Leek and Garlic to the pot and cook until softened, about 5 minutes.
Deglaze the pot with the Red wine, scraping up any browned bits from the bottom. Reduce the wine by half.
Add the Chicken stock, Tomato paste, Maple syrup, Sherry vinegar, Smoked paprika, Herbes de Provence, Thyme, and Bay leaf. Bring to a simmer.
Add the soaked and drained Beans and the Smoked ham hock to the pot. Stir to combine.
Return the Pork belly to the pot. Bring to a simmer, then cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the beans are tender and the sauce has thickened. Stir occasionally.
Remove the ham hock and thyme sprigs before serving. Serve hot.
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