Pork and Beans

This is the stuff of "Blazing Saddles", the movie in which a herd of cowboys grazes on pork and beans whilst blasting themselves into their own micro-climate.  For safety reasons we've left out the molasses which feature in most American recipes and used a generous amount of dried sage which should render it safe for lady abseilers and rugby players alike.  For true authenticity, this meal should be cooked in an iron pot over a low fire or stove top, but failing that pretend it's a casserole and use the oven.

The type of bean is a matter of taste and availability, haricot and butter beans both work well, all that matters is that they will survive two hours' slow cooking.

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Time: Preparation 30 minutes, cooking 2 hours

Ingredients (4 - 8 People)

2 lb (1kg) diced pork
2 large onions
1 lb (500 gm) Carrots
1 lb (500 gm) of beans (see above)
3 tablespoons of olive oil
2 400 gm tins of chopped tomatoes (or 2 lb of fresh ones)
2 pints (800 ml) of water
2 tablespoons dried sage

Equipment

Large casserole or iron pot with tight fitting lid.

Method

Put the oil into pot and gently fry the roughly chopped onions until transparent.  Next add the diced pork and continue the frying process for a few minutes until the fat from the meat has combined with oil. Now stir in the beans until they are coated in fat.  Scrape the carrots, slice and chuck them into the pot.  Finally add the tomatoes and water.  For simplicity, use the tomato tins to measure the water, two tins of tomatoes and two tins of water.  Throw in the sage, then simmer gently on the stove for a couple of hours or in a moderate oven.  Stir every half hour and check that it's cooking properly and not drying out.  

Comment

Serve with Budweiser to the accompaniment of "They call the wind Mariah"

Page Updated: 22nd December 2000