Archive for the ‘Butter Beans’ Category

Sizzling Sausage Casserole (Tom Kerridge)

November 30, 2016

sizzling-sausage-pie-tom-kerridge sizzling-sausage-casserole-tom-kerridge-2

Roast Squash Soup with Rosemary and Butter Beans

November 18, 2015

Roast Squash Soup with Rosemary and Butter Beans

Warm Chicken and Bean Salad with Wholegrain Mustard Dressing

August 13, 2015

Warm Chicken and Bean Salad with Wholegrain Mustard Dressing

Chicken and Butterbean Stew

March 19, 2013

Chicken and Butterbean Stew

Salted Pork Belly Stew with Black Pudding, Chorizo and Butter Beans (French and Grace)

February 7, 2013

This is an exceptionally rich dish that provides plenty of belly warmth. Smoky and intense, it’s perfect for ladling into big bowls alongside big hunks of sourdough and big glasses of red wine. You can also tweak the recipe by adding kale, spinach or cabbage in the last 5 minutes to bring the richness down a notch or two. Quality meat makes all the difference, and the salt and spices in the chorizo and morcelo will bring the stew alive. There’s no need for salt and pepper or any extra oil – it all comes from the pork. If the fat worries you, make the stew a day in advance, refrigerate overnight and skim it from the surface before reheating. Definitely not something to be eaten every day – once a year, when the tips of your fingers can bear the cold no more, should be about right.

Serves 4–6

200g salted pork belly
A splash of extra virgin olive oil
2 small white onions, finely sliced
2 fresh bay leaves
4 fresh sage leaves, roughly chopped
220g chorizo picante, sliced into 1cm diagonals
100g morcelo black pudding, skinned and sliced
2 garlic cloves, finely chopped
400g can plum tomatoes
750ml boiling water
2 x 400g can butter beans, drained
Handful of fresh parsley

1 Preheat the oven to 180C/350F/gas mark 4. Rinse and skin the pork belly, remove the top layer of fat and cut into rough cubes. Add to a flameproof casserole with a splash of olive oil and set over a medium-low heat. Add the onions, bay and sage leaves and let everything sweat for about 10 minutes, until the onions have gone soft and are starting to colour.

2 In a small saucepan, heat the chorizo on a low heat until it releases its oils. When it is rust coloured, remove with a slotted spoon and add to the pork belly, onions and herbs. Keep everything moving for a few minutes.

3 Crumble the morcelo slices into another small saucepan and add the garlic. After 5 minutes, pour the plum tomatoes through your hands and into the saucepan, breaking them up as you go. Add the boiling water and 1 tin of butter beans. Bring to the boil, then remove from the heat.

4 Wipe the chorizo saucepan clean with a paper towel then transfer 1 tbsp of liquid from the stew pot to the pan, along with 1 tbsp of water. Set aside. Cover the stew with a tight lid and place in the oven for 2 hours, or until the pork belly is soft and rendered.

5 Ten minutes before the end of the cooking time, add the second tin of butter beans to the reserved liquid in the small saucepan. Heat through on low with a splash of olive oil. Crush the beans to a coarse paste with a fork, spoon straight into bowls and top with ladles of stew and chopped fresh parsley.

Winter Cabbage and Bean Soup

September 21, 2012

Chilli Con Turkey (Jamie Oliver)

May 16, 2012

Butterbeans and Chorizo Casserole (Nigel Slater)

December 6, 2011

Braised Pork Belly with Butter Beans (Marco Pierre White)

November 10, 2011

Braised Pork Belly with Butter Beans

  • Serves
  • 6
  • Preparation Time
  • 10 mins
  • Cooking Time
  • 180 mins
  • Cost
  • 2
  • Difficulty
  • 1
Somewhere between a soup and a stew

This dish, somewhere between a soup and a stew, isn’t a traditional recipe as such. We would cook veal ossobuco with fresh orange and tomato juice in the restaurant –so why not pork belly? The use of orange juice sounds unusual but it’s not too mad when you think that one can glaze a boiled ham with marmalade. Try it and you’ll see.


  • 1kg pork belly, in one piece
  • 2tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 200ml white wine (optional)
  • ½ lt tomato juice
  • ½ lt freshly squeezed orange juice
  • 1 400g tin plum tomatoes
  • 1 Knorr Chicken Stock Pot
  • 2x 400g tins of butter beans
  • 1 carrot, finely diced
  • 1 stick of celery, finely diced
  • A couple of bay leaves
  • A couple of sprigs of thyme

To garnish:

  • Olive oil
  • Fresh parsley

Marco’s note

The pork belly may seem like a large piece but remember, it will shrink as it cooks.


1. Heat the olive oil in a casserole dish. Chop the onion as finely as possible. Peel and slice the garlic. Put them in the pot and cook them without colour to remove the acidity and to allow the natural flavour of the onion and garlic to come through. Add the bay leaves and a splash of white wine (about 200ml). This is optional.

2. Add the pork belly, followed by the orange juice, tomato juice, tinned tomatoes and a Knorr Chicken Stock Pot. This simple, Provençal-style braise doesn’t use water. You don’t always have to dilute the Knorr Stock Pot with water. In this case, I am using the juices to dilute one Knorr Chicken Stock Pot.

3. Bring the liquid to the boil, then pop it, lid on, in the oven at 150-160°C, Gas Mark 2-3, for about three hours.

4. Check on it every hour or so, turning the pork belly over in the dish from time to time. Skim any excess fat off the surface as you go. About fifteen minutes before the end, it’s time to add the butter beans and the celery and carrot, both finely diced. Finish it with a splash of olive oil, add the thyme sprigs and put it back in the oven for the rest of the cooking time.

5. When it has finished cooking, remove the pork and slice it into portions. Ladle over the beans and the juices. Finish with some olive oil and fresh parsley to garnish.