On 6th September 2015, This was Dinner…
A couple of days ago we had a Tequila Night. In preparation for this we bought the works for breakfast, forgetting to buy any beans. A little merry I put some pinto beans out to soak, my tequila fuelled brain not realising I didn’t have any other ingredient to make them. Hence these soaked away for a few days until I decided to use up a couple of pork steaks and buy some sausages.
Preparing the beans:
- Soak some pinto beans (overnight will do)
- Chop up a couple of onions
- Finely chop some garlic
- Chop up some (good quality) smoked streaky bacon
- Get tomato purée, rapeseed oil, soft dark brown sugar, red wine vinegar, 2 tins of chopped tomatoes & seasoning ready
- Season some plain flour with paprika
- Preheat the oven to 190ºc (fan)
- Get pork sausages, pork steaks, oil & seasoning ready
Drain the beans and place in a large pan. Cover with cold water and bring to the boil. Drain again and cover with fresh water, bring to the boil then simmer for about an hour. Add more (boiling) water if required.
Heat some oil in a pan and cook the bacon until it’s crispy. Add the onion and garlic and cook until softened.
Pour in the chopped tomatoes along with tomato purée, red wine vinegar, brown sugar and about 500ml of water. Bring to the boil then drain the beans again and add to the pan. You can cook these for about 2 hours. Season well.
When the beans are almost ready, fry the sausages until cooked. Coat the pork in the seasoned flour and heat some oil in a pan. Cook for a minute on each side then transfer to a baking tray and cook in the oven for about 8 minutes.
There were plenty of beans left. Enough to go with a jacket potato the following day and then some!
The recipe for the beans can be found in Tom Kerridge’s Proper Pub Food.