{"product_id":"tuscan-beans-in-an-earthenware-casserole","title":"Tuscan Beans in an Earthenware Casserole","description":"\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e400g dried cannellini or borlotti beans (soaked overnight in cold water)\u003c\/li\u003e\n  \u003cli\u003e150g pork jowl (guanciale) or pancetta, diced\u003c\/li\u003e\n  \u003cli\u003e2 shallots, finely chopped\u003c\/li\u003e\n  \u003cli\u003e200g cherry tomatoes, quartered\u003c\/li\u003e\n  \u003cli\u003e1 bay leaf\u003c\/li\u003e\n  \u003cli\u003e1 sprig of fresh rosemary\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eDrain 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).\u003c\/li\u003e\n  \u003cli\u003eHeat an earthenware casserole (or cast-iron pot) over the flame with a good glug of olive oil. Add the shallots and cook until softened.\u003c\/li\u003e\n  \u003cli\u003eAdd the diced pork jowl and fry until the fat starts to render and the edges colour.\u003c\/li\u003e\n  \u003cli\u003eAdd the drained beans, bay leaf, and rosemary sprig. Toss everything together.\u003c\/li\u003e\n  \u003cli\u003eAdd the cherry tomatoes and pour in enough water to cover the mixture completely.\u003c\/li\u003e\n  \u003cli\u003eCover tightly with a lid or foil and transfer to your pizza oven at around 170°C. You want low, steady heat.\u003c\/li\u003e\n  \u003cli\u003eCook 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.\u003c\/li\u003e\n  \u003cli\u003eSeason generously with salt and pepper, finish with your best olive oil, and serve straight from the pot.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57508125868416,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/tuscan-beans-in-an-earthenware-casserole-1878478.jpg?v=1772492411","url":"https:\/\/kitcheninthegarden.co.uk\/products\/tuscan-beans-in-an-earthenware-casserole","provider":"Kitchen In The Garden","version":"1.0","type":"link"}