Method

Charo:

• Throw all ingredients, minus beans, into a large pot and bring to the boil for 10 minutes before reducing heat and simmering for two hours.
• Add water to top up as necessary throughout cooking.
• Remove bacon bone from the pot, chop off meat and add back to the pot.
• Add beans and heat through.
• Serve with fresh coriander, grated Kāpiti Kowhai Gruyere cheese and corn bread.

Corn Bread:

• Pre-heat oven to 180°C
• Place a dash of olive oil in a loaf tin and grease all sides – place the tin into the oven while it is heating and you prepare the dough.
• In a small bowl add milk and lemon juice and set aside.
• In a large mixing bowl, place polenta, flour, baking powder, baking soda and salt.
• Mix to combine.
• In a separate mixing bowl add the egg, oil and prepared milk/lemon mixture – whisk to combine. Add to the dry ingredients and gently mix until just combined.
• Pour the batter into the heated loaf tin, bake for 20 minutes or until a skewer comes out clean. Remove from the oven and rest for five minutes in the tin before transferring onto a wire rack to cool completely.
• Slice and serve – or grill with a little Kāpiti Kowhai Gruyere.