Sweet-Baked White Beans With Pork

Recipe Ingredients

2 1/4 cups	360g / 12oz	Small white or cannellini beans - picked over, and soaked overnight
2 teaspoons	10ml	Dry mustard
1/4 cup	59ml	Cider vinegar
1 tablespoon	15ml	Grated fresh ginger
1/2 cup	80g / 2.8oz	Firmly-packed dark brown sugar
1		Yellow onion - diced
3 cups	711ml	Chicken stock - see * note
4 oz	113g	Salt pork - in one piece
2 oz	56g	Unsmoked pork hocks (large)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Salsa Garnish
1/2		Red onion - very finely diced (small)
1/2		Flat-leafed parsley - leaves only, coarsely chopped
2		Plum tomatoes - coarsely chopped
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Cider vinegar
1 teaspoon	5ml	Soy sauce

Recipe Instructions

* Note: See the "Brown Chicken Stock" and "White Chicken Stock" recipes which are included in this collection.

Preheat oven to 300 degrees.

Drain the soaked beans in a colander and rinse them with cold running water.

In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and Chicken Stock. Whisk together until evenly blended and add the beans.

Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching.

About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa.

Comments: Salt pork is from the same cut of pork as bacon, but whereas bacon is usually cured in brine and smoked. Salt pork is cured in coarse salt, but not smoked.

Source:
Susan Feniger and Mary Sue Milliken

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