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Pork 'n' beans


  • Soak the cannelini beans overnight in cold water.
  • When ready, heat a little oil in a large heavy-bottomed pot and gently sauté the onions, carrots, celery and garlic until softish.
  • Add the paprika, stir and briefly cook to toast the spices.
  • Then add the bacon, pork belly, cannelini beans, bay leaves and stock with water to just cover and ground pepper. Turn the heat down and simmer for about 1 hour, adding a bit more stock or water if needed.
  • Add the chorizo and black pudding, together with more liquid if needed, and simmer for another 30 mins. Remove the meats and black pudding and, when cool enough to handle, cut all up into portions.
  • Then turn the heat up, taste the stock for seasoning and briefly cook.
  • To serve, arrange the meats in individual flat soup bowls, ladle the liquid and vegies over the top and sprinkle with parsley.


  • 200 gm dried cannelini beans
  • olive oil
  • 2 large onions, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, crushed
  • ½ tbsp smoked paprika (or plain paprika)
  • 4 cm thick piece of bacon
  • 1 kg pork belly
  • 2 bay leaves
  • 1 litre chicken stock
  • sea salt & freshly ground pepper
  • 2-3 chorizo sausages
  • 300 gm black pudding
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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