Traditional Beans with Bacon
Ingredients
- 500 gFresh peeled fava bean (soaked if dry)
- 250 gSemi-salted pork belly (in large cubes)
- 1 pcOnion (sliced)
- 2 pcGarlic (crushed)
- 2 tbspCane molasses
- 100 mlDry white wine
- 2 pcThyme (fresh)
- 1 pcBay leaf
- 1 pinchBlack peppercorns (ground)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The dish is even better when gently reheated the next day.
