American Pork & Beans

This is another one of those dishes than can be cooked many different ways and has been a staple dish in the USA since the mid 19th century. As is often the case, I tend to look at what ingredients I have and see where they can take me. Happens that I had a half a pork tenderloin in the freezer (about 200g) which is a lovely piece of lean meat. Perfect for my version of good old pork and beans.

Ingredients:

200g pork tenderloin, cubed
4 slices parma ham, roughly chopped
1 onion, chopped
1 clove garlic, minced
400g tin chopped tomatoes
400g cannellini beans
1 tsp oregano
2 tsp paprika
1 tsp chilli powder
2 tbsp. tomato paste
1 tbsp. English mustard
1 tbsp. Worcestershire sauce
300ml vegetable stock (cube fine)
ground black pepper
crème fraiche, to finish
fresh parsley, to garnish

Method:

Fry the onion in 1 tbsp. oil for 3-4 minutes and then add the garlic. Cook for a few more minutes and then add the ham and pork cubes. Cook on a medium-high heat for 7-8 minutes until browned and add the chilli powder, oregano, tomato paste, mustard and Worcestershire sauce. Stir well.

Make up 300ml vegetable stock from a stock cube and add to the pork stew along with the tinned tomatoes and rinsed beans. Cook for 20 minutes, stirring, until the sauce has thickened. Taste and season with ground black pepper. There should be enough salt in the parma ham but add some if you wish.

Serve in a bowl, topped with a spoon of the crème fraiche, chopped fresh parsley and some garlic bread to mop up the sauce.

Now there is one ingredient, I have left it out of the recipe that I made, as I know its not always easy to buy in England. I managed to buy some Liquid Smoke from the lovely Borough Market in the London Bridge area.

The dish will taste perfectly fine without it - but traditionally there should be some smoke element. You could try with different meats - smoked bacon or sausage would be lovely. But if you do manage to find the liquid smoke - just add a little as you don't need much at all.