Ingredients
500g cannelini beans soaked overnight in plenty of cold water
2 tbspn mustard powder (I like to use Keen's)
60ml treacle
45g soft brown sugar
2 cloves of garlic
1 large onion halved
100g smoked pork belly rind removed and cut into large pieces
2 bay leaves
400g chopped tomatoes
60ml Aged Red Wine Vinegar
1 tspn salt flakes to taste
1 tspn freshly cracked black pepper to taste
1 tbspn mint chopped
500g cannelini beans soaked overnight in plenty of cold water
2 tbspn mustard powder (I like to use Keen's)
60ml treacle
45g soft brown sugar
2 cloves of garlic
1 large onion halved
100g smoked pork belly rind removed and cut into large pieces
2 bay leaves
400g chopped tomatoes
60ml Aged Red Wine Vinegar
1 tspn salt flakes to taste
1 tspn freshly cracked black pepper to taste
1 tbspn mint chopped
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Methods
1
Drain and rinse beans, then place in a large saucepan, cover with water and slowly bring to the boil. Simmer gently over low heat (use a simmer mat if necessary) for 45 minutes or until just tender, then drain and leave to cool.
2
In a small bowl, combine mustard powder and one tablespoon of water to make a paste, then stir in the treacle and brown sugar.
3
Preheat fan-forced oven to 140°C (285°F).
4
Insert one clove into each onion half, then place in a large, ovenproof heavy-based saucepan, casserole or deep frying pan with smoked pork belly, bay leaves and a splash of Extra Virgin Olive Oil and cook over medium heat for 5 minutes.
5
Add tomatoes and mustard mixture and stir to combine. Add reserved beans, then cover with a tight fitting lid, or foil, and bake for 1½–2 hours or until beans are tender, stirring occasionally.
6
Stir in the Aged Red Wine Vinegar, cover and cook for a further 30 minutes, then season to taste with salt and pepper and stir through the mint. Taste, and if you find that the beans are too sweet, add a little more Aged Red Wine Vinegar before serving.
7
Maggie's Tip: The exact cooking time of this dish will depend on the quality and age of the beans used; it can take around four hours for the beans to become tender.
Tip: Aged Red Wine Vinegar makes the best of both quality Australian wine and traditional European processing methods and features in our beautiful Shared Memories gift hamper.
1
Drain and rinse beans, then place in a large saucepan, cover with water and slowly bring to the boil. Simmer gently over low heat (use a simmer mat if necessary) for 45 minutes or until just tender, then drain and leave to cool.
2
In a small bowl, combine mustard powder and one tablespoon of water to make a paste, then stir in the treacle and brown sugar.
3
Preheat fan-forced oven to 140°C (285°F).
4
Insert one clove into each onion half, then place in a large, ovenproof heavy-based saucepan, casserole or deep frying pan with smoked pork belly, bay leaves and a splash of Extra Virgin Olive Oil and cook over medium heat for 5 minutes.
5
Add tomatoes and mustard mixture and stir to combine. Add reserved beans, then cover with a tight fitting lid, or foil, and bake for 1½–2 hours or until beans are tender, stirring occasionally.
6
Stir in the Aged Red Wine Vinegar, cover and cook for a further 30 minutes, then season to taste with salt and pepper and stir through the mint. Taste, and if you find that the beans are too sweet, add a little more Aged Red Wine Vinegar before serving.
7
Maggie's Tip: The exact cooking time of this dish will depend on the quality and age of the beans used; it can take around four hours for the beans to become tender.
Tip: Aged Red Wine Vinegar makes the best of both quality Australian wine and traditional European processing methods and features in our beautiful Shared Memories gift hamper.
