Tuscan Beans in an Earthenware Casserole

This is the kind of dish that Tuscan grandmothers have been making in wood-fired ovens for centuries - beans slow-cooked in a clay pot with pork, tomatoes, and herbs until everything melts into a rich, savoury stew. The earthenware casserole is traditional and genuinely makes a difference: it absorbs and distributes heat gently, so nothing catches or burns. If you don't have one, a cast-iron pot with a lid works well too. This is brilliant alongside crusty bread, as a side to roast meats, or honestly just on its own with a drizzle of your best olive oil.

Ingredients

• 400g dried cannellini or borlotti beans (soaked overnight in cold water)
• 150g pork jowl (guanciale) or pancetta, diced
• 2 shallots, finely chopped
• 200g cherry tomatoes, quartered
• 1 bay leaf
• 1 sprig of fresh rosemary
• Extra virgin olive oil
• Salt and black pepper

Method

1. Drain and rinse the soaked beans. If using tinned beans (2 x 400g tins), drain and rinse them instead - they'll need less cooking time (about 45 minutes rather than 90).
2. Heat an earthenware casserole (or cast-iron pot) over the flame with a good glug of olive oil. Add the shallots and cook until softened.
3. Add the diced pork jowl and fry until the fat starts to render and the edges colour.
4. Add the drained beans, bay leaf, and rosemary sprig. Toss everything together.
5. Add the cherry tomatoes and pour in enough water to cover the mixture completely.
6. Cover tightly with a lid or foil and transfer to your pizza oven at around 170°C. You want low, steady heat.
7. Cook for 1 hour 30 minutes (or 45 minutes for tinned beans), checking occasionally. If it looks dry, add a splash more water. The beans should be completely tender and the liquid reduced to a thick, savoury sauce.
8. Season generously with salt and pepper, finish with your best olive oil, and serve straight from the pot.