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Pork and Bean Casserole

Pork and Bean Casserole

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Pork and Bean Casserole

Easy-peasy inspiration for after-work meals and simple entertaining.

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Instructions

  1. 1

    Heat the oil in a large heavy-based pan over a medium heat, add the onions and celery, and cook, stirring frequently, for 5 minutes, or until soft. Add the pork and cook, stirring occasionally, for 5 minutes, or until no longer pink. Stir in the paprika, then add the beans and garlic and cook for 1 minute.


  2. 2

    Stir in the wine and allow to boil for 3 minutes while the alcohol evaporates. Add the stock, lemon juice, and parsley, season well with salt and black pepper, bring to the boil, lower the heat, and simmer for 20 minutes. Top up with hot water if needed.


  3. 3

    Leave to cool completely, then transfer to a freezerproof container (or 4 freezer bags – 2 portions per bag), seal, and freeze for up to 3 months. To serve, defrost in the refrigerator overnight, then transfer to a pan and heat for 15–20 minutes, or until piping hot. Alternatively, microwave for 3 minutes on High, then stir and microwave for a further 2 minutes, or until piping hot.


Ingredients

  • 6 tbsp olive oil
  • 3 large onions, diced
  • 6 celery sticks, diced
  • 1.1 kg lean pork, cut into 2cm ( 3 / 4 in) dice
  • 2 tsp paprika
  • 400g cannellini beans, drained and rinsed
  • 400g flageolet beans, drained and rinsed
  • 400g butter beans, drained and rinsed
  • 8 garlic cloves, grated or finely chopped
  • 150ml dry white wine
  • 300ml vegetable stock
  • 1 lemon, juiced
  • 1 handful fresh flat-leaf parsley, chopped
  • 1 pinch salt
  • 1 pinch black pepper

Serves 8

Total time required Total time:

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  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
  • Freezable
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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