A hearty substantial meal made with smoked meats and butter beans that is luxurious to eat either as a starter or as a main.

Last week was chilly and this week its fine and sunny, this can only mean two things. First winter is coming and secondly that our diet will start to change from light summer foods to more substantial warming dishes for the cold days ahead. This is one of my Marks favourites and as soon as the thermometer starts to head downwards he starts asking, so this year I thought I would share with you a family fave.

If you like beans, I promise you will love this recipe.

Ingredients:

• 500g of dry butter beans
• 250g pork shoulder
• 150g smoked bacon
• 100g smoked sausage (polish type works perfectly)
• 2 tins of chopped tomatoes
• 200g tomato puree
• 1 large onion
• 1tbsp butter
• 1tbsp olive oil
• 2 cloves garlic; minced
• 1 fresh chilli; chopped
• 3 bay leaves
• 1/2tsp dried oregano
• 1tsp allspice
• 1tsp cumin
• 1tsp sea salt
• 1/2tsp fresh ground pepper
• 1tbsp dried marjoram
• Fresh parsley to garnish

Method:

The night before put your beans into soak. In the evening rinse them and place in a large cooking pot filled with water and set aside. They will want at least a 12 hour long “bath”. This step is required if you want your beans to be super soft.

The next day, it is time to start cooking!

Leave your beans in the same water they were soaking in and bring it to a boil. Cook for a minute or two, then drain, rinse them well and add fresh water. You will need enough water to cover the beans plus 500ml on top of it.

Add bay leaves, allspice and start cooking again on a medium heat.

In the meantime chop the onion, bacon, sausage and your pork.

In a large frying pan heat up the butter and olive oil and start browning the onions, than add bacon and sausage. Once your onions are caramelised and the bacon looks well-cooked remove it from the frying pan and add to your beans but reserve any fat you have left on the frying pan.

Heat up the frying pan again and add the chopped pork shoulder. Cook for about 5 minutes and then add the minced garlic and chopped chilli and cook for a further 5 minutes; then also add them into beans.

Finally add the tin tomatoes, tomato puree and all other herbs and spices including salt and stir well. Cook on a low heat for an additional 30 minutes or until beans are super soft.

Serve, add some parsley garnish and enjoy!

What’s your favourite bean dish?