Prep Time


Cook Time






  • 300g bacon bones, ideally a smoked piece with lots of meat
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 2 cans whole peeled tomatoes
  • 500g bottle of beer
  • 1/2 cup jalapeños, finely chopped 
  • 1 can pinto beans or chickpeas

To garnish:

Corn Bread:

  • 3/4 cup milk
  • Juice half a lemon
  • 3/4 cup fine polenta
  • 1/2 cup wholemeal flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda 
  • Generous pinch of sea salt
  • 1 large egg
  • 2 Tbsp olive oil



  • 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.

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