Recipe - Oven Roasted Sweet Potato Slices With Orange And Fresh Thyme

GENERAL
2 tablespoon Olive oil
4 Garlic cloves; chopped
1 lg Onion; chopped
6 Pork ribs
4 Strips pork belly; cubed
finely, or (4
To 6)
; 68 streaky pork
; rashers, chopped
1 397 gram can chopped
tomatoes; (14oz)
3 tablespoon Tomato pur‚e
1 l Water; or meat or
; vegetable stock ,
; about (1 Three fourths pints)
375 g Dried borlotti beans; soaked
overnight in
; cold water, or 2 x
; 432g (15oz) can of
; borlotti beans,
; drained (12oz)
Salt and pepper

TO SERVE
6 sl Coarse bread; such as
ciabatta
1 small Onions; cut or sliced up very finely
(1 to 2)
6 tablespoon Olive oil; (optional)
A handful of fresh basil
leaves; shredded
Salt and pepper

Preheat the oven to Gas Mark 4/180 C/350 F. Heat the oil in a large
flameproof casserole and fry the garlic and onion for about 5 minutes or
until soft but not brown. Add the pork ribs and cubed pork belly or bacon
and cook until brown on all sides. Add the tomatoes, tomato pur‚e and
stock. Stir carefully and season with salt and pepper. Bring to the boil,
then reduce the heat and simmer for about 20 minutes.

Meanwhile, if using soaked dried beans, drain them and put them in a
saucepan. Cover with fresh water, bring to the boil and boil rapidly for 10
minutes. Drain and add to the casserole. Canned beans may be added without
preboiling.

Transfer the soup to the oven and cook for 1 1/22 hours (if dried beans
have been used) or until the beans are tender. If canned beans have been
used, cook for about 1 hour.

Just before serving, toast the bread slices and arrange them in the bottom
of a warmed wide serving bowl, or place them in individual soup bowls.
Sprinkle with salt and scatter the onion slices on top. Pour the soup over
the bread and drizzle with the olive oil, if wished. Grind some pepper over
the soup, sprinkle with basil and serve at once.

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