Yields:
4 Servings
Difficulty: Easy
Prep Time: 8 Hr
Cook Time:
2 Hr 20 Mins
Total Time:
10 Hr 20 Mins
This Pork & Bean Casserole is slow-cooked comfort food at its best. Tender, marinated pork is browned and simmered with onions, herbs, tomatoes, red wine and creamy haricot beans to create a rich, deeply flavoured sauce. Finished with a golden, buttery breadcrumb topping and a generous sprinkling of Gruyere, it delivers the perfect balance of savoury, sweet and tangy.
Hearty, warming and packed with rustic charm, this casserole is ideal for chilly evenings or a cosy weekend meal. Serve straight from the dish with crusty bread to soak up every delicious spoonful.
Ingredients
Adjust Servings
-
For the marinade
- For the casserole
- For the topping
Instructions
- Place the pork and marinade ingredients into a zipper-lock bag, fully coat and refrigerate for at least 8 hours.
- Place the pork into a colander and drain the marinade - set aside.
- 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.
- 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.
- 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.
- Heat the butter in a roasting tin, add the breadcrumbs, oregano and seasoning. Brown and crisp on the top shelf for 10 minutes.
- To serve, place the casserole into serving bowls and sprinkle with the cheese and breadcrumbs - enjoy!