Baked Pork and Beans
- 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.