Baked Lima Beans with Pork

375 grams dried Lima Beans soaked overnight ( or cannelini)
1 large onion diced
1 tin of roma tomatoes
a piece of cook pork neck *–around 300 grams cut into rough cubes
2 -3 tablespoons of olive oil
2-3 tablespoons of brown sugar –or pomegranate molasses, or a mix
1 tablespoon of kecap manis
Optional - three cloves of garlic – with the skin on is better but remember this later was they can look like beans but the papery skin is a bit too chewy
½ teaspoon of peppercorns or lots of ground pepper
a few whole chilies are good too, or ½ teaspoon of Japanise Chili powder – and a whole star anise is so good I don’t know why I’ve put it in the Optional set
250ml of water ( more as needed)
Rinse the lima beans, pick out any bad beans and cover with at least 2 inches of water to soak overnight. Remove any bean skins that have floated off and drain the water and turn the beans into a large casserole dish with a good fitting lid. Mix in all the other ingredients, to give this dish a head start heat through on the stove top and then put slow oven (120C) for four or five hours. If you had a slow cooker this would be a good way to cook them.  This dish is best cooked slowly but you can speed it up by turning the oven up to 150. Check the beans every now and then, you might need to add more water so they don’t dry out.
This is very good with eggs for breakfast or as filling for sandwiches and rolls for lunch, though also served with crusty bread and vegetables for dinner.
 *You can substitute a sliced up meaty ham hock or smoked speck for the cooked pork neck, if you use a fattier pork omit the olive oil.