Prep 20 mins
Cook 1 hr 30 mins
A lovely, warming Autumn stew from the West Country of England. Somerset is famous for its apples and they go wonderfully with pork. A taste of old England for those chilly, dark evenings!
- 1 lb pork lean pork belly, rind off and cubed
- 8 ounces dried black-eyed peas
- 1 pint chicken broth
- 1⁄2 pint apple juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon clear honey
- 1 tablespoon tomato puree
- 1 onion, peeled and studded with
- 5 cloves
- 3 carrots, diced
- 2 leeks, diced
- 2 celery ribs, diced
- 1 bouquet garni
- Cook the pork in a pan until the fat starts running.
- Add the black eyed beans, broth, apple juice, honey, onion and bouquet garni to the pot.
- Bring to the boil, cover and simmer for an hour or until the beans are tender.
- Add the Worcester sauce, tomato puree, carrots, leeks and celery and simmer for another 15-20 minutes or until the beans are extremely tender.
- Discard the onion and Bouquet garni before serving.
- I like to serve this up with freshly baked bread for a hearty lunch, or with some parmesan roast potatoes for supper.