Smoky pork and Boston beans one-pot
Ever wondered why Boston is called Beantown? Since colonial days, when the city was awash in molasses due to its rum producing role in the ‘triangular trade’ beans, slow-cooked in molasses have been a favorite dish of the city and it continued to be one of New England’s most-loved traditional dishes.
This pork and Boston beans recipe transforms a normal baked bean stew, into a filling, no-fuss dish with a smoky flavor. It is served with crusty bread to slurp up all those juices – for those of you who’s wheat intolerance, try one of the wheat-free breads now readily available from all the major grocery stores.
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons smoked paprika
500 grams pork loin, cut into 2 centimeter slices
2 cans cannellini beans, drained and rinsed
400 grams passata
2 teaspoons chipotle paste
1 tablespoons dark soft brown sugar
60 grams bacon, diced
4 slices crusty white bread
small handful flat-leaf parsley, roughly chopped
Prepare all your ingredients.
Heat the oven to 180C. Mix the oil, garlic and paprika together and rub into the pork.
In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and bacon. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.
Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.