Pork and beans

For less than $40 you can feed four people pork and beans alongside Four Vines Old Vine Cuvee and leave everyone fully satisfied. A little patience is all it takes.

Pork and Beans

500g small white beans

200g cubed pork shoulder

1 ham hock

2 peeled bulbs of garlic (yes full bulbs)

250ml Zinfandel ketchup

200ml blackstrap molasses

10g mustard seed

A few sprigs of a hearty herb such as thyme or rosemary

Salt to taste

Zinfandel ketchup

750ml canned tomatoes (cherry tomatoes are best)

100g sugar

1 medium-sized minced onion

60ml apple cider vinegar

125ml Four Vines Zinfandel

Pinch of: cinnamon nutmeg clove and black pepper and salt to taste

Soak the beans for 24 hours before starting. You can also gently salt the pork overnight to concentrate its flavour.

Boil the beans for 20-30 minutes until tender but not split. Drain off the liquid and combine with all the other ingredients plus enough water to cover the beans in a deep braising dish. Bring to a simmer and place in warm 120C (250F) oven for seven hours or until the meat is fork tender but not dry. Leftovers will develop even more flavour.

To make the Zinfandel ketchup combine the vinegar onion and sugar into a saucepan and boil until the vapours stop stinging your nose. Carefully add wine and reduce by half.

Add the remaining ingredients and simmer for 15 minutes. Purée in a blender and the ketchup will keep in the refrigerator for 10 to 12 days.