 |
- 275g (8 oz) fat salt belly of pork
- 15ml (1 tbsp) vegetable oil
- 2 medium onions, skinned and chopped
- 200g/7oz can red kidney beans, drained and rinsed
- 300g/10oz canned cannelloni beans, drained and rinsed
- 5ml (1 level tsp) mustard powder
- 15ml (1 tbsp) Lyle’s Black Treacle
- 15ml (1 tbsp) Lyle’s Golden Syrup
- 150ml (¼ pt) tomato juice
- 30ml (2 tbsp) tomato puree
- 300ml (½ pt) chicken stock
|
 |
|
Instructions
- Drain the beans and place in a saucepan of water.
- Bring to the boil and then boil for 25 minutes. Drain.
- Cut the pork into 2.5cm (1 inch) cubes.
- Heat the oil in a flameproof casserole, and fry the onion for 5minutes until soft. Off the heat, add the pork, beans and the remaining ingredients and stir well.
- Bring up to the boil, then cook in the oven at 140 degrees C, 275 degrees F, gas mark 1 for about 2½ -3 hours, until the beans are tender and the sauce is the consistency of syrup. Stir from time to time to prevent sticking.
Serves 4.
|
