Place the beans in a saucepan with cold water and cover it with the lid. Boil for 30 minutes until they soften (but not too soft), drain them and empty them in an oven proof dish. Preheat your oven to 160°C.
Dissolve the tomato paste in the vegetable stock and pour over the beans. Add the bay leaves and sprinkle with the thyme, chilli, salt and pepper. If the tomato paste and vegetable broth already contain salt, sprinkle less salt.
In a frying pan sauté the potatoes in some olive oil until golden. Remove them from the pan and place them with the beans.
Place the meat over the beans, drizzle it with some olive oil and sprinkle with salt and pepper. Cover the oven proof dish with aluminium foil and cook for 2 hours in the oven. Remove the foil and let it cook until the meat browns and the beans absorb all of the dish’s juices.
1kg pork roast or leg
or chops off the bone
1 ½ cups (300g) white beans, soaked overnight and drained
1 ½ tbsps tomato paste
1 ½ cups vegetable stock
1/4 – ½ tsp chilli powder
1 tbsp fresh thyme leaves
2 bay leaves
3 medium potatoes
cut in quarters
Salt and pepper