Mexican Pork'n'Beans

Ingredients:

450g pork shoulder
450g dry pinto beans
salt and black pepper, to taste
1 tsp salt
1 onion, chopped
2 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, crumbled
1/4 tsp ground cloves
45g jalapeño chillies, chopped
bacon fat or oil for frying

Method:

Sort the beans, then add to a large pan along with 1.5l water and 1 tsp salt. Bring to a boil and continue boiling rapidly for 2 minutes then cover, take off the heat and allow to stand for 1 hour.

Meanwhile, cut the pork into 3cm cubes and season liberally with salt and black pepper. Heat the bacon fat or oil in a heavy frying pan or wok and fry the meat until well browned on all sides. Add the meat to the pan along with the beans then add a little water to the pan and use this to deglaze. Pour the pan scrapings in with the beans.

Add the onion, garlic, oregano, cumin and cloves to the pan then bring the mixture to a boil, reduce to a simmer and cook, uncovered, for 2 hours, stirring occasionally. At this point add the chopped chillies and continue cooking until the pork is tender enough to be broken up with a fork and almost all the liquid has been absorbed.

Serve with rice or on tortillas with your mix of toppings.