More GST cooking: nothing to do with Doger Rouglas and Goods and Services Tax. In this house it means Grab, Snatch and Throw.
¾ cup of navy a.k.a. haricot beans, pressure cook 40 minutes.
Fry diced pork, chili, ginger, garlic, onion, salt until your eyes start to water.
Throw in zest and juice of a kaffir lime (or use one leaf if your tree isn’t fruiting), about 8 tree tomatoes scooped outta the skins, small splash of vinegar, couple tablespoons of brown sugar and the drained beans.
Simmer for a ¼ hour. Thicken enough with arrowroot or cornstarch or semolina to make it stick to the beans.
NUM, NUM, NUM!