Name: Baked Beans with Pork Belly and Quince
Total time: 3 h
Yield: 10
Ingredients: 1 tablespoon extra-virgin olive oil; 2 1/2 pounds pork belly, skin discarded, belly sliced 1 inch thick and cut into 1-inch dice; 1 large onion, finely chopped; 4 cups dried Tarbais or cannellini beans (26 ounces), soaked overnight and drained; One 28-ounce can diced tomatoes, drained; 6 thyme sprigs; 2 bay leaves; 2 quarts Ham Hock Stock; 2 pounds quince (about 4)—peeled, cored and cut into 1/2-inch dice; Salt and freshly ground pepper; 1/4 cup snipped chives

Step 1

Heat the olive oil in a large enameled cast-iron casserole. In 2 batches, cook the pork belly over moderate heat, stirring occasionally, until lightly browned on all sides, about 10 minutes. Transfer the pork belly to a plate. Add the onion to the casserole and cook over moderate heat, stirring, until softened, about 5 minutes. Add the pork belly and the beans, tomatoes, thyme and bay leaves. Add the Ham Hock Stock and bring to a boil. Cover partially and simmer over low heat until the beans are almost tender, about 45 minutes. Skim off the fat with a ladle.

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Step 2

Add the quince to the beans and season with salt and pepper. Cover partially and cook until the pork, beans and quince are very tender, about 45 minutes longer.
Step 3

Preheat the oven to 425°. Transfer the beans to one 3-quart or two 1 1/2-quart baking dishes and bake until the top is lightly browned, about 30 minutes. Sprinkle with the chives and serve.

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Baked Beans with Pork Belly and Quince

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