English bean stew with pork belly and honey

Ingredients for 6 servings:

• 200 g beans, white, dried
• 1 kg pork belly without rind
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 500 ml cider
• 600 ml chicken stock
• 1 onion(s)
• 8 cloves
• 5 tbsp honey
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• ½ bunch parsley
• 5 sprigs of thyme
• 2 leek(s)
• 1 celery
• 3 carrots
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 30 minutes

Honeyed Pork Stew

Soak the beans overnight in plenty of cold water. The next day, cut the bacon into bite-sized pieces and sear on all sides in olive oil. Because of the quantity, it’s best to divide it into several portions. Add the tomato paste and roast briefly, then stir in the drained beans and pour in the cider and chicken stock. Bring to a simmer and skim off any foam that rises. Peel the onion, halve it crosswise, and insert the cloves. Add to the stew along with the honey, Worcestershire sauce, bay leaves, parsley, and thyme. Cover and simmer gently for 2 hours, stirring occasionally. Cut the leek into rings, the celery into sticks, and the trimmed carrots into slices. When the beans and pork belly are tender, add the vegetables to the pot and cook for 15 minutes. The vegetables should still have some bite. Remove the bay leaves, parsley and thyme stalks and season the stew with salt and pepper.