Traditional Beans with Bacon

Tender beans that melt on the palate, infused with the smoky fat of pork belly. A short, dark, syrupy sauce that coats every single bean.

• Prep: 20 min
• Cook: 120 min
• Difficulty: Easy
• Calories: 351
• Protein: 23 g
• Carbs: 26 g
• Fat: 14 g

Ingredients

• 500 g Fresh peeled fava bean ( soaked if dry )
• 250 g Semi-salted pork belly ( in large cubes )
• 1 pc Onion ( sliced )
• 2 pc Garlic ( crushed )
• 2 tbsp Cane molasses
• 100 ml Dry white wine
• 2 pc Thyme ( fresh )
• 1 pc Bay leaf
• 1 pinch Black peppercorns ( ground )

Instructions

1. Desalting and pork preparation

   Place the pork belly in a pot of cold water. Bring to a boil and blanch for 5 minutes to remove excess salt. Drain and cut into large 2 cm cubes.

2. Browning and aromatics

   In a heavy pot, brown the pork cubes until the fat becomes translucent. Add the sliced onion and crushed garlic. Let them color slightly without burning.

3. Deglazing and seasoning

   Deglaze with white wine, scraping the bottom to release the juices. Add the beans, molasses, thyme, bay leaf, and pepper. Cover with water until ingredients are just submerged.

4. Slow simmering

   Cover and cook over very low heat. The sauce should reduce until thick and glossy. The beans are ready when they are tender to the core but still hold their shape.

Chef's tips

• Never salt at the beginning; the salted pork and the sauce reduction provide plenty of salt.
• If the sauce thickens too much before the beans are tender, add a splash of warm water.

Storage

Keeps for 3 days in the fridge. The dish is even better when gently reheated the next day.