About this recipe:This is a dish from the Eastern seaboard of America, where the pork and beans are traditionally simmered slowly in an earthenware casserole dish. Baked jacket potatoes or crusty bread are perfect for soaking up the delicious sauce.
250 g dried white haricot/navy beans, soaked overnight in cold water
1 tbsp canola oil
4 thin lean pork chops (about 600 g in total), trimmed of all excess fat
1 onion, chopped
250 ml beer
1 can chopped tomatoes (about 400 g)
2 tsp Worcestershire sauce, or to taste
2 tbsp dark brown sugar
3 allspice berries
2 tbsp mild American or French mustard
2 rindless short-cut bacon rashers, cut into bite-sized pieces
Drain and rinse the beans, then place them in a large saucepan and pour over enough cold water to come up to about twice the depth of the beans. Cover the pan with its lid and bring to the boil. Skim off any scum, then reduce the heat to low, cover the pan again and cook the beans for 45–60 minutes or until they are just tender.
Meanwhile, heat the oil in a deep flameproof casserole dish, add the pork chops and onion, then fry until the chops are browned on both sides. Pour in the beer and tomatoes, then add the Worcestershire sauce, sugar and allspice. Reduce the heat, cover and cook for about 1 hour or until the meat is very tender.
Drain the beans and add them to the pork chops. Add the mustard, bacon and vinegar and stir well to mix. Cook, covered, over a low heat for a further hour or until the beans and the pork are meltingly tender.
Before serving, taste for seasoning and add a dash or two more of Worcestershire sauce or vinegar, if you like.