Ingredients

Method

For the croutons:
• 3 T olive oil
• 1 t Woolworths Italian grind spice
• 1 t garlic powder
• sea salt and freshly ground black pepper, to taste
• ½ day-old ciabatta or farm-style breadloaf, cut into large cubes
For the pork and beans
• 400 g pork rashers, cubed
• 1 T olive oil
• 2 T butter
• 2 shallots, thinly sliced
• 4 cloves garlic, crushed
• 2 cups chicken or pork stock, plus 1 cup water if necessary
• 200 g dried cannellini beans, soaked overnight (or use 1 x 400 g can beans)
• 4 heads Woolworths Crunchita lettuce, halved (or Italian leaves)
• salt, to taste

Method

Ingredients

1. To make the croutons, preheat the oven to 180°C. Mix the olive oil and seasoning, then toss the bread in the oil. Bake for 5–10 minutes, or until golden and crispy.

2. Fry the pork rashers in a little olive oil over medium-high heat until golden brown, 10–12 minutes.

3. Remove from the pan. Add the olive oil, butter, shallots and garlic and fry over a low heat until translucent.

4. Deglaze the pan with the stock and bring to a boil, then reduce the heat and add the soaked beans. Cook for 45 minutes, or until soft. Add the lettuce and simmer for 10 minutes. Season. Serve with the croutons.

Cook's note: Bulk this up by adding orzo or ravioli, or serve it over noodles. For extra greens, add frozen peas and even fresh spinach or kale right at the end.

Browse more budget bean recipes here.

Photographs: Jan Ras 
Food assistant: Leila-Ann Mokatedi