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Pork and beans (leftovers dish)

From Market Kitchen
Jane Fearnley-Whittingstall makes a dish to throw together when you have the remains of a pork joint and have picked off all the crackling when nobody was looking!

Pork and beans (leftovers dish)

Method

1. For the pork and beans: over a gentle heat cook the onion in the olive oil until soft and translucent. Stir in the garlic, herbs and chilli powder.

2. Add the tomatoes, beans and pork and cook for 10-15 minutes or until the sauce has thickened and the pork has warmed through.

3. For the kale with anchovy and chilli dressing: put all of the ingredients except the kale into a blender and whiz until completely smooth and creamy.

4. Arrange the kale on a large serving plate and drizzle over the dressing. Any leftover dressing will keep in the fridge for a couple of weeks.

5. Serve the pork and beans with the dressed kale.

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Serves: 4

Prep: 20 min
Cook: 15 min

Ingredients

For the pork and beans

1 onion, chopped
2 tbsp Olive oil
2 garlic cloves, finely chopped
4 tbsp chopped herbs, rosemary, thyme, parsley
1 tsp Chilli powder
1 x 400g plum tomatoes
1 x 400g can Borlotti beans
1 x 400g can cannellini beans
leftover roast pork, chopped up

For the kale with anchovy and chilli dressing

50g can anchovy fillets
150ml Olive oil
2 garlic cloves, roughly chopped
2 sprigs Thyme
1 handful basil leaves
1/2 small red chilli, roughly chopped
1 tsp Dijon mustard
2 tsp wine vinegar
500g curly kale, cooked until just tender and tossed in butter