Published on August 9th, 2015 | by Gareth1
Smoky pork and beans
Flicking through Humble Crumble’s posts for the last few months, I noticed a distinct skew towards desserts, some people love the cake. Which is fine, but I am more of a savoury chap, so I felt the need to bring a bit of balance back. More importantly, a crowd of us were getting together to watch a game of rugby (plus celebrate a pals birthday) and I needed to take a plate. In my mind canneles or butterfly cakes, weren’t going to cut it. I wanted something to suit the occasion, something hearty and meaty. We were watching a game of sport after all #meatfest
Cue slow cooked smoky pork and beans, which is incredibly similar to a French cassoulet. Not surprising though, given the base recipe came from New Orleans, courtesy of AL Brown’s book Stoked. As I couldn’t find smoked sausage, (required in the original recipe), I used Chorizo and a teaspoon of smoked, hot paprika. The result was fantastic, the sauce was spicy, rich and thick and with each fork full, I was rewarded with a piece of ham or Chorizo. One of my favourite dishes I’ve made so far this year. Perfect for the rugby – even though my team lost.
Serve with rice, or crusty bread (probably should have some veggies too), it’s the time of thing, I can imagine someone in the deep south enjoying with corn bread and a glass of Bourbon. Or is that too cliche?
Although it takes a while to cook, it’s easy peasy lemon squeeze to make! One tip though; don’t add salt until you’ve tasted though as you’ll get plenty of salt from the ham hock.
Prep time: 5 minutes
Cooking time: 2hrs
Equipment: 1 large heavy stockpot