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Photo of Slow cooked pork and beans by WW

Slow cooked pork and beans

Total Time
2 hr
15 min
1 hr 45 min
Tender slow cooked pork leg favoured with sweet paprika, fresh thyme and fennel.


Olive oil

1 tbs

Pork leg steak, raw

360 g, (Buy 450g), fat trimmed, cut into 2cm cubes

Red onion

1 medium, chopped


3 stick(s), large, finely chopped


1 small, finely chopped


3 clove(s), thinly sliced

Ground paprika

2 tsp, sweet variety

Fresh thyme

2 tsp, finely chopped, plus extra to serve

Tomato passata

1½ cup(s), (375mL)

Salt reduced chicken stock

1 cup(s), (250mL)

Balsamic vinegar

2 tsp

Brown sugar

1 tsp

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)


  1. Preheat oven to 160°C. Heat oil in a large flameproof casserole dish over medium-high heat. Cook pork, in batches, for 3-4 minutes or until browned. Transfer to a heatproof bowl.
  2. Cook onion, celery and fennel in same pan, stirring, for 6 minutes or until softened. Add garlic, paprika and thyme and cook, stirring, for 1 minute or until fragrant. Add passata, stock and vinegar and bring to the boil. Return pork to pan. Bake in oven, covered, for 1 hour. Add sugar and beans and bake, covered, for 30 minutes or until pork is tender. Season with salt and pepper. Sprinkle with extra thyme leaves to serve.


SERVING SUGGESTION: Salad of baby rocket leaves, thinly sliced fennel and snow peas drizzled with balsamic vinegar.