PORK AND BEANS

(Serves 4)

INGREDIENTS: 250g dried haricot beans; 1tbsp sea salt; 1tbsp extravirgin olive oil; 200g bacon lardons or bacon off-cuts; 3 celery sticks, cut in 2-3cm pieces; 1 large onion, chopped; 4 garlic cloves, thinly sliced; 7-8 sage leaves, cut into ribbons; 1 rosemary sprig, leaves picked and chopped; 1 x 400g can of chopped tomatoes; 1tbsp light brown soft sugar; 1tbsp red wine vinegar; 250g piece of smoked bacon; 2-3 bay leaves; 6-8 pork sausages; freshly ground black pepper

METHOD:

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

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

3. Set a large, heavy-based saucepan, that has a lid, over a medium-hot fire.

4. Add the extra-virgin olive oil and, when it’s hot, add the bacon lardons and fry them until they take on a bit of colour and begin to render some of their fat. Now, add the celery, onion and garlic. Stir well and continue to cook for five to 10 minutes more. Add the sage and rosemary and some black pepper.

5. Stir in the canned tomatoes, sugar and red wine vinegar. Add the drained beans and about 500 millilitres of water, so 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 let it cook gently for two hours.

6. When it’s had its time simmering and the beans are meltingly tender, lay the sausages down on the grill over a medium-high heat. Cook them, turning regularly, until they are dark and caramelised, then add them to the stew. If they seem a bit too big, just cut them in half. Continue to cook the stew gently for 15-20 minutes, until the sausages are cooked, take it off the fire and let it rest for at least 10-15 minutes before serving.