Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
2 unit(s)
Garlic Clove
1 carton(s)
Cannellini Beans
425 grams
Slow Cooked British Pork
1 carton(s)
Tomato Passata
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 sachet(s)
Smoky Base Paste
1 tsp
Sugar
2 tbsp
Olive Oil
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) Drain the beans in a sieve over a large bowl. Save the liquid from the beans in the bowl and set aside for now.
a) Heat a large saucepan with a tight-fitting lid on medium-high heat. Once hot, add the pork along with the juices from the packet, then season with salt and pepper.
b) Stir in the passata, the liquid from the beans, half the garlic and the sugar (see pantry for amount), then bring to the boil.
c) Pop a lid on, then lower the heat and simmer until piping hot, 8-10 mins. IMPORTANT: Ensure the pork is piping hot throughout.
a) Meanwhile, roughly chop the parsley (stalks and all).
b) In a small bowl, combine the remaining garlic and half the parsley with the olive oil (see pantry for amount) and 0.25 tsp salt. Season with pepper, then mix well.
a) Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the herby garlic mixture, then cut diagonally into triangles.
b) Bake the herby garlic bread triangles on the top shelf of your oven until golden, 5-6 mins.
a) Once the pork is ready, remove the lid and gently break it apart into chunks with a spoon. Stir it through the passata sauce.
b) Add the beans, smoky base paste and half the remaining parsley to the pork mixture and stir to combine. TIP: If your beans are too a little thick, add a splash of water.
a) Pop the smoky pulled pork beans into a large serving bowl and sprinkle over the remaining parsley.
b) Serve the smoky pulled pork beans with the herby garlic bread on the side for dipping and scopping to finish.
Enjoy!