Rack of Pork and Beans

Directions

1. Mix all the spices together. Season the pork with some salt, I try and find little gaps in the meat and stuff some salt in there too. For this piece of meat I use about 2 tsp salt. Now take some olive oil and rub it all over the meat, followed by the dry rub until the whole piece of meat is evenly coated.Let it rest for about 20-30 minutes. Heat the oven to 180º C. Place the meat in a oven-proof casserole, allow enough space for the beans to be added later. Roast meat open for about 1 hour, test to see if it is done. When a skewer is inserted, does the juices run clear? If not, pop it back into the oven for another 30 minutes.Add the beans to the casserole and mix with the pan juices. If you have no pan juice, add a little bit of water. Place casserole back in the oven for about 20 minutes, until beans have warmed and taken on some of that lovely flavor. Sprinkle with some fresh thyme and serve with veggies and maybe some mashed potatoes or some creamy polenta!