PORK 'N' BEAN CASSEROLE
I first cooked this recipe 30 years ago for a bonfire party and tripled the ingredients to serve 12 people - the cooking time does not need extending if you are doing this. I serve it with crusty french bread or jacket potatoes. Don't worry about it swimming in fat from the belly pork as the initial browning releases a lot of fat and the rest is soaked up during the slow cooking. If you use a crockpot, the juices won't thicken and you will need to do that separately. Please note that if you are doubling or tripling the recipe, you will need to brown the meat and onions in batches.
Provided by Helena MacKinnon
Categories Pork
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the meat into bite size pieces.
- Heat the butter and add the meat and fry for a few minutes to brown and remove to a casserole pot.
- Put the onions into the same pan with the remaining fat and cook until transparent then put with the meat.
- Stir the flour into the remaining fat in the pan and cook for a few minutes.
- Add the can of beans and all the other ingredients.
- Bring to the boil, stirring all the time.
- Pour into the casserole with the meat and onions.
- Cover and cook in a slow oven (Gas mark 3) for about 2 hours.
Nutrition Facts : Calories 958.8, Fat 96, SaturatedFat 36.5, Cholesterol 137.7, Sodium 153.8, Carbohydrate 6.5, Fiber 0.8, Sugar 2.8, Protein 16.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love