Warming pork & borlotti bean casserole

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Ingredients

Serves 4-6

 

  • 1.5kg diced pork shoulder
  • 1 teaspoon fennel seeds, dry roasted and ground
  • 1 teaspoon coriander seeds, dry roasted and ground
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 1/2 fennel, diced
  • 1 red pepper, cored and sliced
  • 4 cloves of garlic, peeled and crushed
  • 1 tablespoon rapeseed oil
  • 400g tin borlotti beans, drained and rinsed (or 200g fresh)
  • 400g tinned tomatoes
  • 400ml water
  • 2 tablespoon tomato puree
  • 1 teaspoon vegetable bouillon
  • 2 teaspoon dark brown sugar (or caster sugar)
  • Juice of 1/2 a lemon
  • 1 teaspoon soy sauce
  • Salt and pepper
  • 1 large handful flat leaf parsley, chopped (optional)

 

You will need an oven proof dish or casserole dish with a tight fitting lid and a pestle and mortar.

Timings

Prep time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours 30 minutes

Warming pork and borlotti bean casserole

If you are anything like me, and you love a good hearty casserole, then you’ll love this. It’s one of those perfect winter warmers which takes 30 minutes to prepare and then simmers away for 2 hours. It’s even better made in the morning (or the day before) and reheated. This helps the meat soften and gives time for the flavours to infuse. Don’t be scared off by the ingredients list which might appear long but is actually really easy to throw together.

Method

Preheat the oven to 140. Place the fennel and coriander seeds in a small frying pan and roast over a high heat for 3 minutes or until the seeds start to pop. Grind to a fine powder in a pestle and mortar. Add in the ginger, paprika, salt and pepper and stir.

Place the meat in a bowl and sprinkle over the spice mix. Use your hands to massage the spices into the mix. Next, heat the oil in a large frying pan and brown the meat in batches. Once browned, remove the meat to a large casserole with a tight fitting lid.

Add the onions, fennel, celery and carrots to the casserole dish and sautΓ© for 5 minutes. Add the red pepper and garlic and stir for a further 2 minutes. Then add the tomatoes, tomato paste, water, chopped rosemary, bay leaf, sugar, lemon, soy sauce, vegetable bouillon, beans and meat.

Season well with salt and pepper. Bring to a gentle simmer, pop the lid on and place it in the oven for 2 hours. Taste, check the meat is tender, stir through the chopped parsley just before serving. Serve with basmati rice and greens.

Enjoy!

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If you have any leftovers pop them in the freezer. Don’t forget to label it with what it is and how many portions. Best defrosted first and reheated in a saucepan until piping. Enjoy as a delicious homecooked ready-made meal.”

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