Pork with Beans and Bacon Serves 4This hearty casserole is great served with some wilted greens or kale. Depending on the amount of pork I get in the food box, I sometimes bulk this out with an extra tin of beans, and obviously feel free to vary the amount of bacon depending on how many slices are in the pack.
Alternatively, this recipe also works well cooked in a cast iron or heavy based pan on the hob in the same amount of time. You want an occasional bubble rather than a simmer or boil, to make sure the pork stays tender.
YOU WILL NEED:
675g / 1½lb stewing pork, cubed
45ml /3 tablespoons seasoned flour
50ml /2floz oil
1 large onion, sliced
4 bacon slices, chopped
1 x 400g /14oz can beans (cannelleni or butter beans work well), drained
5ml / 1 teaspoon cayenne
600ml / 1 pint chicken stock
Coat the pork cubes with the seasoned flour. Heat the oil in a frying-pan. Add the onion and bacon and fry for 5 minutes
Add the pork and fry for 5 to 8 minutes or until it is evenly browned. Add the beans and paprika. Gradually add the stock and bring to the boil, stirring occasionally.
Transfer to a casserole an cover tightly. Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and cook for 1 to 1½ hours, or until the pork is cooked through.
Thanks to Joanna King for this recipe.