CookEat Recipe
Fresh Shelled Beans with Sage and Pork Belly
Fresh white beans gently cooked with a whole piece of cured pork belly, olive oil and sage; the flavourings are removed before serving.
Method
Steps
Step 1
Gather the ingredients: 300 g freshly shelled tender white beans, weighed without pods; 30 g cured pork belly in one whole piece; 200 ml water, plus a little hot water only if needed during cooking; 4 tablespoons olive oil; 1 small sprig carrying 4–5 sage leaves; Salt and white pepper.
Step 2
Rinse the fresh shelled beans and put them in a snug saucepan with the whole piece of cured pork belly, 200 ml water, all four tablespoons olive oil, sage, a little salt and white pepper. These are fresh beans, not dried beans. Add only a little extra water if needed to keep the beans just covered in your pan.
Step 3
Bring to a full boil for about 10 minutes, then lower to a gentle simmer. Cook for about 30–45 minutes more, or until the beans are completely tender and the pork belly is fully cooked. Shake the pan gently and frequently to move the beans without breaking them, and add small amounts of hot water if they begin to dry out. Leave a small amount of concentrated cooking liquid.
Step 4
Remove the whole pork-belly piece and all the sage before serving. Divide the beans and their lightly oily cooking juices among four side portions.
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