Spanish Baked Beans

spanish baked beans

Spanish Baked Beans

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A dish that requires a long cooking time, Spanish baked beans can be left to cook overnight.
Servings: 4
Calories: 389


  • 1/2 lb salt belly pork rind and bone removed and soaked overnight
  • 1 onion peeled and sliced
  • 1 garlic clove crushed
  • 2 tbsp tomato puree
  • 2 tbsp freshly chopped parsley
  • 2 tsp soft brown sugar
  • 1/2 lb haricot beans soaked overnight
  • Freshly ground black pepper


  • Drain the belly pork and rinse under cold running water. Put in the bottom of a deep casserole dish, preferably an earthenware one. Mix together the onion, garlic, tomato puree, parsley and sugar, and put this mixture in a layer on top of the pork.
  • Drain the beans and rinse under cold running water. Add to the casserole. Sprinkle with plenty of pepper and stir in enough water to cover.
  • Cover the casserole with a lid and bake in a very cool oven (140°C/275°F or Gas Mark 1) for 5 hours or until the beans are tender.
  • Check the water level occasionally, adding a little more water if the casserole becomes too dry. If you want to leave the beans to cook overnight, put into an even cooler oven (100-125°C/225-250°F or Gas Mark 1/4 - 1/2).
  • When cooked, remove the belly pork from the casserole and chop into bite-sized pieces. Stir back into the casserole and adjust seasoning before serving.
Calories: 389 kcal
Carbohydrates: 19 g
Protein: 11 g
Fat: 30g
Saturated Fat: 11 g
Cholesterol: 41 mg
Sodium: 24 mg
Potassium: 425 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 216 IU
Vitamin C: 7 mg
Calcium: 32 mg
Iron: 2 mg
Cuisine Spanish
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