Smokey Pork and Baked Cannellini Bean Oven Bake

Baked beans are one of those foods that we so often over look in the 21st century, we take them for granted and at best all we manage to do is whack them on toast and maybe with some cheese and butcher them. There are other options outside of the variety with 57 herbs and spices that if you do it yourself you can produce something absolutely excellent, tasty and even better than just beans on toast. You get to make your own chilli paste and use some epic pork products too with this recipe. You will need your own whizzer to make the paste, but these can be picked up for a tenner in all good supermarkets so don’t mess yourself yeah?

For the Chilli Paste

  • 2 Red Chillies
  • 1/2 Red Pepper
  • 1/2 Medium Onion
  • 3 Tbsps Tomato Puree
  • Olive Oil

For the Bake itself

  • 500g Pork shoulder Steaks, Fat removed. (you can usually buy these in 400g packs, so buy 2 and by the time you cut the fat off it’ll be about right)
  • 2 400g Cans Cannellini Beans
  • 1 400g Can/Carton Passata
  • 150g Pulled Ham Hock
  • 1 Handful Chopped Fresh Parsley
  • 2 Tbsp Smoked Paprika (you have read that correctly, table spoons
  • 1 tsp Cayenne Pepper


  1. Chop the red pepper, onion and chillies into sizes that your
    blender can manage. You might want to deseed your chillies
  2. Add the pepper, chillies, onion and tomato puree into your
    blender and drizzle in about 1 tablespoon of the olive oil
  3. Blend till smooth
  4. Chop as much fat as possible of the pork shoulder steaks and
    slice the remaining meat into large chunks
  5. Find a large shallow ovenproof dish
  6. In the oven proof dish mix the pork, ham hock and chilli
    paste together and allow to marinate for a while.
  7. While its marinating turn your oven on to
  8. When the oven is up to temperature you can assemble the rest
    of the dish.
  9. Drain the cannellini beans and rinse in a sieve
  10. Add the Passata, drained cannelini beans and smoked paprika
    and cayenne pepper to the oven proof dish and mix it all
    together until the paprika leaves no visible dark spots and
    there is an even distribution of ingredients.
  11. Bake for 40 minutes
  12. When finsished serve in individual bowls with some sourdough
    bread and garnish with some fresh parsley.

It looks like a lot but it really isnt, infact its a doddle and really, really tasty.