Smoky pork & Boston beans one-pot
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Smoky pork & Boston beans one-pot

By Katy Gilhooly

Contains pork – recipe is for non-Muslims only
Transform this American baked bean stew into a filling no-fuss meal with pork loin steaks and shredded ham hock – it saves on the washing up, too

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 475
  • fat 15g
  • saturates 4g
  • carbs 40g
  • sugars 12g
  • fibre 3g
  • protein 44g
  • salt 1.8g

Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp smoked paprika
  • 500g pork loin steaks, quartered
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 400g passata
  • 2 tsp chipotle paste
  • 1 tbsp dark soft brown sugar
  • 100g ham hock, in large shreds
  • 4 slices crusty white bread
  • small handful flat-leaf parsley, roughly chopped

Method

  1. Heat oven to 180C/160C fan/gas 4. 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 ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.

  2. Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.

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