Bee Lane<br />Cold Smoked Tomatoes<br />Boston Pork ‘n’ Beans

Bee Lane
Cold Smoked Tomatoes
Boston Pork ‘n’ Beans

Serve 3-4

Hearty and warming – and great at any time of the day - this piquant dish is taken to another level by the addition of Bee Lane smoked tomatoes. Just remember to add them at the last minute – they don’t like to be cooked.


For the beans:
2 x 400g cans cannellini beans, drained and rinsed
1 medium onion, peeled and sliced
1-2 Tb oil
350g pork fingers, diced
4 rashers bacon, diced
2 Tb treacle, or molasses*
2 Tb tomato sauce
1 Tb Dijon mustard
1 tsp salt
2 Tb vinegar
2 tsp curry powder
2 Tb Worcestershire sauce
1 cup water

To serve:
150g pot Bee Lane Cold Smoked Tomatoes, brought to room temperature
Chopped parsley (optional)
Crusty bread


For the beans:

  • Heat the oil in a large heavy-based frying pan and sauté the onion, pork fingers and bacon until nicely browned.
  • Add all the other ingredients – except for the cannellini beans - to the pan, bring to the boil, then reduce heat and simmer for 20-30 minutes.
  • Add the cannellini beans and simmer for a further 15 minutes, or until the pork fingers are tender. 

To serve:

  • Scatter Bee Lane smoked tomatoes and chopped parsley over the cooked pork ‘n’ beans and serve immediately with crusty bread.


Gluten-Free alternative: substitute with gluten-free bread of your choice.

Vegetarian alternative: omit the pork and bacon, and add another can of cannellini beans instead.

Notes: *treacle is a dark golden syrup similar to molasses.