COWBOY BEANS

Smoked pork and beans get a BBQ flavour in this potjie. It sounds like a lot of work, but believe me, it’s all worth it.

Ingredients

(serves 6)

500 g speckled beans, soaked in water overnight

1 clove garlic

2 bay leaves

1 small smoked gammon (800 g to 1 kg)

12 pickled onions, peeled and halved 1ℓstock

FOR THE GLAZE

½ cup of your favorite ready-made BBQ braai sauce

1 tablespoon strong mustard (Dijon or English)

1 tablespoon apple cider vinegar 2 tablespoons Worcestershire sauce

Here’s how 1 Drain

the beans and place them in the potjie with the garlic and bay leaves. Cover the beans in water and cook for 1 hour.

a colander or sieve to drain the beans and return them to the potjie. Add the meat, onions and stock, and cook for another hour.

remove the skin from the gammon. Whisk together the ingredients for the glaze and slowly pour it over the meat lying on top of the beans. Carry on cooking – with a few coals on the potjie lid – for another 15-20 minutes until the sauce has reduced enough to your taste and the meat is glossy. Cut the meat into thin slices and serve with the beans.

Leftover potjie is always delicious for breakfast – mix the beans and meat with a tin of tomatoes. Heat the mixture in your skottel braai, make holes in the sauce and then break an egg in each hole. Bake until cooked and you have a breakfast of champions!