Baked Beans with Pork Belly and Quince Recipe

Name: Baked Beans with Pork Belly and Quince
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 1/2 pounds pork belly, skin discarded, belly sliced 1 inch thick and cut into 1-inch dice; 1 large onion, finely chopped; 4 cups dried Tarbais or cannellini beans (26 ounces), soaked overnight and drained; One 28-ounce can diced tomatoes, drained; 6 thyme sprigs; 2 bay leaves; 2 quarts Ham Hock Stock; 2 pounds quince (about 4)peeled, cored and cut into 1/2-inch dice; Salt and freshly ground pepper; 1/4 cup snipped chives

Servings: persons

1 tablespoon extra-virgin olive oil
2 1/2 pounds pork belly, skin discarded, belly sliced 1 inch thick and cut into 1-inch dice
1 large onion, finely chopped
4 cups dried Tarbais or cannellini beans (26 ounces), soaked overnight and drained
One 28-ounce can diced tomatoes, drained
6 thyme sprigs
2 bay leaves
2 quarts Ham Hock Stock
2 pounds quince (about 4)peeled, cored and cut into 1/2-inch dice
Salt and freshly ground pepper
1/4 cup snipped chives

1
Heat the olive oil in a large enameled cast-iron casserole.
2
In 2 batches, cook the pork belly over moderate heat, stirring occasionally, until lightly browned on all sides, about 10 minutes.
3
Transfer the pork belly to a plate.
4
Add the onion to the casserole and cook over moderate heat, stirring, until softened, about 5 minutes.
5
Add the pork belly and the beans, tomatoes, thyme and bay leaves.
6
Add the Ham Hock Stock and bring to a boil.
7
Cover partially and simmer over low heat until the beans are almost tender, about 45 minutes.
8
Skim off the fat with a ladle.
9
Add the quince to the beans and season with salt and pepper.
10
Cover partially and cook until the pork, beans and quince are very tender, about 45 minutes longer.
11
Preheat the oven to 425.
12
Transfer the beans to one 3-quart or two 1 1/2-quart baking dishes and bake until the top is lightly browned, about 30 minutes.
13
Sprinkle with the chives and serve.

1189

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 2 1/2 pounds pork belly, skin discarded, belly sliced 1 inch thick and cut into 1-inch dice, 1 large onion, finely chopped, 4 cups dried Tarbais or cannellini beans (26 ounces), soaked overnight and drained, and more.

Yes, Baked Beans with Pork Belly and Quince falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Beans with Pork Belly and Quince

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