Slow cooked pork and beans
2
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
Tender slow cooked pork leg favoured with sweet paprika, fresh thyme and fennel.
Ingredients
Olive oil
1 tbs
Pork leg steak, raw
360 g, (Buy 450g), fat trimmed, cut into 2cm cubes
Red onion
1 medium, chopped
Celery
3 stick(s), large, finely chopped
Fennel
1 small, finely chopped
Garlic
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)
Instructions
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.
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