225 g (8 oz) red kidney beans, soaked
100 g (4 oz) bacon
225 g (8 oz) loin or leg of pork
100 g (4 oz) bacon hock
15 g (1 tbsp) flour
salt and freshly ground pepper
1 large onion, sliced
450 g (15 oz) can tomatoes
5 g (1 tsp) chilli powder
2.5 g (1/2 tsp) cumin
bay leaf
bouquet garni
150 ml (1/4 pt) beer
300 ml (1/2 pt) stock
7 g (1 tbsp) parsley, chopped
100 g (4 oz) bacon
225 g (8 oz) loin or leg of pork
100 g (4 oz) bacon hock
15 g (1 tbsp) flour
salt and freshly ground pepper
1 large onion, sliced
450 g (15 oz) can tomatoes
5 g (1 tsp) chilli powder
2.5 g (1/2 tsp) cumin
bay leaf
bouquet garni
150 ml (1/4 pt) beer
300 ml (1/2 pt) stock
7 g (1 tbsp) parsley, chopped
method
1. Cook the red kidney beans for 15 minutes in cold water that has been brought to the boil.
2. Remove the rind from the bacon. Cut it into small pieces and cook in a frying pan.
3. Trim fat and gristle from pork and bacon hock, cut into small cubes, toss in seasoned flour.
4. Remove bacon to a casserole, fry the pork and the fat left in the pan over a medium heat.
5. Add sliced onion and cook over a low heat for 3 minutes.
6. Transfer to the casserole, add all other ingredients including the beans.
7. Cover and cook in the oven for 1 1/2 hours at 180°C (350°F) Gas 4.
8. Serve sprinkled with chopped parsley.
2. Remove the rind from the bacon. Cut it into small pieces and cook in a frying pan.
3. Trim fat and gristle from pork and bacon hock, cut into small cubes, toss in seasoned flour.
4. Remove bacon to a casserole, fry the pork and the fat left in the pan over a medium heat.
5. Add sliced onion and cook over a low heat for 3 minutes.
6. Transfer to the casserole, add all other ingredients including the beans.
7. Cover and cook in the oven for 1 1/2 hours at 180°C (350°F) Gas 4.
8. Serve sprinkled with chopped parsley.
serving amount
serves 4
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