Baked Pork and Beans

Beans and pork are a winning combination. Freeze any leftovers in portions, reheat as needed and serve with warm toast. Add fried spinach to each slice and top with a fried egg for a quick and easy meal.


Serves 8

Preparation Time

Cook time

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  •  2 oven-ready eisbein (about 500g each)
  • 500g dry speckled beans, well rinsed and soaked overnight in clean water
  • 2 onions, cut into wedges
  • 2 bay leaves
  • 4 sprigs thyme
  • 1.5L boiling water

For the sauce:

  • 125ml red wine
  • 250ml pasata (Italian tomato sauce)
  • 45ml dark brown sugar
  • 60ml apple cider vinegar
  • 15ml Dijon mustard
  • salt and pepper to taste


Preheat the oven to 140°C. Using a sharp knife, score the eisbein. Drain the beans and rinse. Place the eisbein, beans, onion, bay leaves and thyme in a large ovenproof dish and pour in the water. Cover and bake with the lid on for 3 hours or until the beans are tender and the meat starts to fall off the bone.

Flake the meat and discard the bones; add back into the beans. Now whisk the sauce ingredients together and pour over the beans. Increase the heat to 160°C and bake uncovered for a further 30–40 minutes.

Image and recipe courtesy of Tuis/Home Magazine.