One-Pot Pork and Beans Casserole

Adding extra veg to meaty dishes like this makes so much sense. Ready in 1 hour and 40 minutes. Serves 4.One-Pot Pork and Beans Casserole


  • 3/4 tbsp oil
  • 320g pork tenderlion, cut into chunks
  • 1 onion, sliced
  • 2 sticks celery, thinly sliced
  • 2 garlic cloves, crushed
  • 250g flageolet beans, soaked overnight in cold water
  • 400ml vegetable stock
  • 1 tsp dried oregano


  1. Heat the oil in a medium heavy-based casserole, brown the pork in batches, then set aside. Add the onion and celery and cook for 5 minutes until softened and lightly browned, then add the garlic and cook for another minute.
  2. Add the beans, vegetable stock and oregano to the pan, and return the pork. Bring to the boil, then simmer for 1 hour 15 minutes or until tender.

Side Dish:

Celeriac and Apple Slaw

Mix 1 celeriac, cut into thin matchsticks, 1 small onion, halved and thinly sliced, and 1 tsp sea salt, then remove to a colander and set aside to soften for 30 minutes. Mix 1tsp Dijon mustard with 1 1/2 tbsp white vinegar and 2 tbsp soya yogurt, and season with black pepper. In a large bowl, combine all the ingredients, along with 1 tsp each fennel and caraway seeds, lightly toasted in hot frying pan. Add 2 Granny Smith apples, cored and cut into thin strips. Serves 4.

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