Campfire Pork and Beans Recipe from Gill Meller

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Gill Meller says this recipe falls “somewhere between a cassoulet and Boston baked beans. It’s absolutely perfect for cooking around the campfire – rich, hearty and warm,” he adds. “You’ll need to get it started in the afternoon, then let it simmer gently, until dusk.”

Campfire Pork and Beans Recipe

250g dried beans 1 tbsp sea salt 1 tbsp extra virgin olive oil 200g lardons or bacon bits 3 stalks celery, cut into 2-3cm pieces 1 large onion , minced 4 cloves garlic, thinly sliced ​​7-8 sage leaves, cut into ribbons 1 sprig rosemary, leaves picked and chopped 1 400g can of crushed tomatoes 1 tbsp brown sugar 1 tbsp wine vinegar red 250 g smoked bacon 2 to 3 bay leaves 6 to 8 pork sausages Freshly ground black pepper

1. Place the dried beans in a large bowl and cover them with water. Add the salt, stir the beans and let them soak for 10 to 12 hours or overnight. (If you’re camping, you might want to do this before you leave.)

2. Drain the beans and place them in a large saucepan. Cover with more water and place the pan over a hot fire. Bring the liquid to a boil and cook until the beans are tender – about 45 minutes should be enough.

3. Place a large, heavy-bottomed saucepan with a lid over medium-high heat.

4. Add the extra-virgin olive oil and, when hot, add the lardons and fry them until they take on a little color and begin to render some of their fat . Now add the celery, onion and garlic. Stir well and continue cooking for another 5 to 10 minutes. Add the sage and rosemary and a little black pepper.

5. Stir in canned tomatoes, sugar and red wine vinegar. Add the drained beans and about 500 milliliters of water, so that the bacon and beans are covered. Tuck in the piece of smoked bacon and add the bay leaves. Put a lid on the pan and cook gently for two hours.

6. When it’s time to simmer and the beans are tender and gooey, place the sausages on the grill over medium-high heat. Cook them, turning them regularly, until they are black and caramelized, then add them to the stew. If they seem a little too big, just cut them in half. Continue to gently cook the stew for 15-20 minutes, until the sausages are cooked through, then remove it from the heat and let it sit and cool for at least 10-15 minutes before serving.

(Quadrille/AP)

Outside: Recipes for a Wilder Way to Eat by Gill Meller is published by Quadrille, priced at £30. Photograph by Andrew Montgomery. Available now.

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