Pork & Bean Casserole topped with breadcrumbs & Gruyere cheese

This melt-in-the-mouth pork shoulder casserole with beans is rich, warming and a great hearty meal for chilly evenings.  It is full of flavour and the cheese and crunchy breadcrumbs compliment this delicious dish perfectly!
Servings: 4 yield(s)
Prep Time: 480 mins
Cook Time: 140 mins
Total Time: 620 mins
Ingredients
    For the marinade
  • 1.2 kg boned should of pork (cut into bite sized pieces)
  • 6 garlic cloves (peeled & crushed)
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 4 tbsp soft dark brown sugar
  • a few drops of Tabasco sauce
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • For the casserole
  • 3 tbsp olive oil
  • 2 large onions (peeled & finely sliced)
  • 2 tbsp tomato puree
  • 400 g tin of haricot beans (drain the liquid and put to one side)
  • 400 g tin of chopped tomatoes
  • 300 ml red wine
  • 1 heaped tbsp redcurrant jelly
  • 4 bay leaves
  • For the topping
  • 25 g butter
  • 125 g white breadcrumbs (from crusty bread)
  • 1 tsp dried oregano
  • 125 g Gruyere cheese (finely grated)
Instructions
  1. Place the pork and marinade ingredients into a zipper-lock bag, fully coat and refrigerate for at least 8 hours.
  2. Place the pork into a colander and drain the marinade - set aside.
  3. Preheat the oven to 180°C/160°C Fan/Gas mark 4. Heat the oil in a large flameproof casserole dish or a large frying pan (and transfer to a ovenproof casserole dish later). Fry the pork in batches until browned all over and set aside.
  4. Add more oil to the pan if needed and gently fry the onions until they are soft and caramelised. Add the tomato puree and stir through for 30 seconds. Return the meat and add the reserved bean liquid, tomatoes, wine, redcurrant jelly, bay leaves and reserved marinade. Bring to the boil, stir, cover and place in the oven for 2 hours or until the meat is very tender.
  5. Stir in the beans 20 minutes before the end of cooking time and increase the oven temperature to 200°C/180°C Fan/Gas mark 6. Move the pork to the lower shelf.
  6. Heat the butter in a roasting tin, add the breadcrumbs, oregano and seasoning. Brown and crisp on the top shelf for 10 minutes.
  7. To serve, place the casserole into serving bowls and sprinkle with the cheese and breadcrumbs - enjoy!
Recipe Notes

Casserole & Serving Dishes - Typhoon Homewares World Food range The Typhoon World Foods range introduces specialist cook and serveware for those who love to cook or serve dishes from all over the globe. Whether you are hosting an Indian dinner party, serving up an Italian feast or enjoying a quick sushi snack this range covers all you need to present a beautifully authentic dinner setting to fit any cuisine. The range features three different shades of grey - green, blue and light grey. I have been gifted by Typhoon Homewares - all thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.