GIANT BEANS WITH CELERY AND SMOKED PORK BELLY

❚ ❚ 2 cups (350 g) dried giant beans (also known as gigantes, butter beans or elephant beans)

❚ ❚ Scant 1/2 cup (100 ml) extra-virgin olive oil, plus 1 tbsp (15 ml)

❚ ❚ 2 garlic cloves, peeled but kept whole

❚ ❚ 2 medium white onions, diced

❚ ❚ 1 kg (2 lb 4 oz) leafy celery, chopped

❚ ❚ 4 carrots, diced

❚ ❚ 4 bay leaves

❚ ❚ 3 rosemary sprigs, leaves finely chopped

❚ ❚ 300 g (10 1/2 oz) smoked pork belly, chopped into bitesize pieces

❚ ❚ Generous 3/4 cup (200 ml) white wine

❚ ❚ 1 handful of parsley, chopped

❚ ❚ 1 handful of dill, chopped

❚ ❚ Juice of 3 lemons

1. Soak the beans overnight in lots of water.

2. The following day, drain and place them in a large pot with enough fresh water to cover them by about 2 in (5 cm) and add the 1 tablespoon (15 ml) of olive oil. Bring to a boil and add the garlic, onions, celery, carrots, bay leaves and rosemary to the pot. Cook over medium heat for about 30 minutes. Add the pork belly to the pot, along with the wine, and continue cooking for another hour. The beans should begin to soften and some of them will break up, making the dish quite creamy. The pork belly should also be tender, but if you need to, cook gently for longer to achieve this — the time can vary a lot, depending on the quality of the beans you are using.

3. When you are happy with the textures, add the remaining olive oil, parsley, dill and lemon juice to the pot, give it a stir and turn the heat off. Let the beans sit for a while before serving.

4. This dish will only get better with time, so any leftovers will be perfect for the next couple of days.

Serves: 4 to 6 as a sharing plate