Soak the red kidney beans in cold water for 1
hour.
Cut smoked pork into 1 inch (25mm)
cubes. Finely chop onion. Finely chop parsley. Remove thyme
leaves from sprigs and put aside. Crush garlic and ginger.
Drain the red kidney beans of all water in a
coarse sieve. This will allow all impurities to drain away.
Put the soaked beans and cloves in a pressure cooker.
Pour in clean cold water until a 25mm or 1 inch cover is
obtained. Stir in one tablespoon of salt or to taste. Place lid
on pressure cooker and close. Allow to cook under medium heat
until pressure builds up. Cook for 15 minutes under pressure.
Remove from heat and allow to cool. Remove the cloves.
Place two tablespoons of oil in a deep
casserole saucepan. Heat under medium heat. When hot, put in the
cubed smoked pork, finely chopped onion, crushed garlic and
ginger, thyme and half the parsley. Stir gently and allow to
cook until the smoked pork starts cooking. Carefully remove the
cooked beans with a slotted spoon and put into casserole
saucepan with the smoked pork and other ingredients. Add
some of the water in which the beans were cooked to allow the
mixture to simmer.
Allow to cook under medium heat, cover and
allow to simmer until cooked to your preference. Some people
like the beans half cooked, others want it creamy. So allow to
cook according to taste. You can also adjust the sauce by adding
some more of the cooking water.
Carefully remove from casserole saucepan
and place in serving dish.
Sprinkle chopped parsley over and enjoy.
Serve with rice. Can also be eaten with
fresh crusty bread.
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