Slow cooked pork & beans
10
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
Pork and beans is a classic combo, and the two ingredients are even more delicious paired in this tasty stew
Ingredients
Olive Oil
1 tablespoon(s)
Pork Leg, Boneless, raw
450 g, fat trimmed, cut into 2cm cubes
Red onion
1 small, finely chopped
Celery, Raw
3 stick(s), finely chopped
Fennel
1 individual, trimmed, cored, finely chopped
Garlic
3 clove(s), thinly sliced
Paprika
2 teaspoon(s), level, sweet
Thyme, Fresh
3 teaspoon(s), finely chopped
Passata
375 g
Chicken stock cube(s)
½ cube(s), to make 250ml stock
Balsamic vinegar
2 teaspoon(s)
Light Brown Sugar
1 teaspoon(s)
Cannellini Beans, cooked
1 can(s), large, drained, drained, rinsed
Instructions
1
Heat the oil in a flameproof casserole over a medium-high heat. Cook the pork, in batches, for 3-4 minutes or until browned. Transfer to a heatproof bowl.
2
Preheat the oven to 160°C, fan 140°C, gas mark 3. Cook the onion, celery and fennel in the casserole for 6 minutes, stirring, until softened. Add the garlic, paprika and thyme and cook for 1 minute until fragrant. Stir in the passata, stock and vinegar and bring to a boil. Return the pork to the casserole, then cover and bake in the oven for 1 hour.
3
Stir in the sugar and beans and bake for a further 30 minutes or until the pork is tender. Season to taste and serve garnished with the extra thyme leaves.
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