Recipe Shed: One Pot Wonders…Cowboy Pork and Beans

Yeeeeeeeeeeeeeeeeee-ha, it’s dinner time, cowboys and girls. This week’s Recipe Shed theme is One Pot Wonders and ah’ve-a-got-me-a-dang-good-cotton-pickin’ recipe for you to try.

Pork and beans is a hearty classic. You could, of course, just get some baked beans and sausages in a tin. Fine. It’s a free country. But have a go at my version and you’ll never use your tin opener again.

Recipe Shed

Serves 2-4

500g piece of belly pork, in one piece, skin scored
2 x 400g cans haricot beans
1 onion, roughly chopped
3 garlic cloves, peeled and chopped
1 bay leaf
2 tbsp demerara sugar
2 tbsp black treacle
2 tbsp tomato puree
Salt and freshly ground black pepper

1. Using a sieve, drain the beans into a bowl to catch the liquid. Save the beans for use later in the recipe.

2. Add the rest of the ingredients to the liquid and transfer to a slow cooker or casserole dish.

3. Immerse the pork in the liquid, so that only the skin is showing.

4. For slow cookers, cook on Low for 5 hours until the meat is very tender. For casseroles, cook in a low oven, 160C/Gas 3  for 4-5 hours. Add more water if  it starts to dry out.

5. Remove the pork from the pot and add the beans.

6. Remove the skin from the pork. You can either discard it or make crackling with it. Chop the pork into cubes and return to the beans and sauce.


7. Serve with a hunk of crusty bread.

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Next week’s Recipe Shed will have a Christmas theme. Come and share your tips, tricks and clever ideas.


Filed under Pork, Recipe Shed, Slow Cooker

7 Responses to Recipe Shed: One Pot Wonders…Cowboy Pork and Beans

  1. I’m drooling and I don’t even particularly like pork!

  2. that looks so easy! Going to have to give it go!

  3. What’s great about this week is hardly any washing up! ‘Like’

  4. maria

    Its looks so fab and delicious! I can’t wait to try it. Being a complete novice – can you do the same with pork medallions (or pork that doesn’t have the fat on it??)

    • keithkendrick

      Yes, definitely, but for a much shorter cooking time. I would brown the medallions in a frying pan with a little oil first, then chop into chunks and add to the sauce. You could do it all on the stove top. The beans are already cooked (in the can) so you could chuck it all together in about 30-40 minutes, until the onions are soft and the pork is cooked through. The thing about the mor efatty cut, though, is that the pork becomes incredibly soft and tender. With the medallions, there’s a risk of them being a bit dry.

  5. I usually skip past recipes I come across on the internet thinking ‘Yeah, yeah… that looks nice, but we all know I’ll never try it…’, HOWEVER……… this one I MUST and WILL definitely try! It looks delicious! And even my fussy husband will eat this one!

    • keithkendrick

      You won’t regret it, I promise. Get stuck in. Key is to remove the pork in one piece from the pot, then remove the skin to make crackling, then chop up the pork (as fatty or non-fatty as you like) and return to the sauce with the beans. It’s like being home on the range.