Dinner tonight: Boston pork and beans

In New England, pork and beans are traditionally simmered slowly in an earthenware casserole dish. This version also includes dark beer to deepen the flavour of the sauce.

Prep time 15 min 

Cook time 2 hr 10 min 

Serves 4

• 250 ml (1 c) dried white beans, soaked overnight in cold water
• 15 ml (1 tbsp) canola oil
• 4 lean bone-in pork loin chops (110 to 175 g/4 to 6 oz each), trimmed of fat
• 1 onion, chopped
• 225 ml (8 oz) beer, such as dark ale
• 1 can (750 ml/24 oz) chopped tomatoes (with juice)
• 10 ml (2 tsp) Worcestershire sauce
• 30 ml (2 tbsp) dark brown sugar
• 3 allspice berries
• 30 ml (2 tbsp) Dijon mustard
• 2 slices bacon, cut into bite-size pieces
• 5 ml (1 tsp) apple-cider vinegar

1. Drain and rinse the beans, then place them in a large pot and cover with enough cold water to come up to about twice the depth of the beans. Cover the pan with a lid and bring to a boil. Skim off any scum, then reduce the heat, cover the pan again and cook the beans over low heat until they are just tender, 45 to 60 minutes.
2. Meanwhile, heat the oil in a deep flame-proof casserole or cast-iron pot, add the pork chops and onion, and sear the chops until they are browned on both sides, three to four minutes per side.
3. Pour in the beer and tomatoes (with juice), then add the Worcestershire sauce, brown sugar and allspice. Reduce the heat, cover and cook until the meat is very tender, about one hour. Add water, if necessary, to keep the pork moist.
4. Drain the beans and add to the pork chops. Add the mustard, bacon and vinegar and stir to mix well.
5. Cook, covered, over low heat until both the beans and the pork are very tender, about one hour.

• To spice things up, make Tuscan-style beans instead.
• Use Italian sausages, cut into bite-size pieces, instead of pork chops.
• Brown the sausages and onion in a deep, nonstick skillet, then remove and set aside.
• Pour the fat from the pan, then add 125 millilitres (1/2 cup) dry red wine, 250 millilitres (one cup) chicken or ­vegetable stock, one can (750 millilitres/24 ounces) chopped tomatoes (with juice), six chopped fresh sage leaves, two bay leaves, two crushed garlic cloves and salt and freshly ground black pepper, to taste.
• Cook, uncovered, over low heat for 30 minutes.
• Add the sausage mixture and one can (450 millilitres/15 ounces) cannellini beans, drained and rinsed, and simmer for 15 minutes.
• Remove the bay leaves before serving.