Ok, photo as promised! Eaten as leftovers tonight with couscous, spinach and natural yogurt YUM!
So, it was my brother’s birthday in the week so I invited him and the rest of the family for dinner, the menu chosen of course by my wonderful brother.
He asked for my Pork & Bean casserole and The Londoners AMAZING slutty brownies (his housemates were very confused when he told them he couldn’t wait to have a slutty brownie at his sisters house…ahem)
Any who, it all got demolished before I could take any pics of the finished dishes, so you’re gonna have to use your imagination I’m afraid!
So, Pork and Bean me up, began its life as a recipe given to me by my FIL who is an incredible cook, I have made it my own and named it in tribute to him and his Scottish roots. Enjoy!
You will need…
600 grams Pork shldr steak-cubed
4 boneless chicken thighs cubed
1 pack diced pancetta
1-ring uncooked Chorizo
8 Spicy pork sausages
1 medium red onion sliced finely
2 medium hot chillies-chopped or put in whole (optional)
3 sprigs fresh thyme-leaves only
1 tin chopped tomato’s
1 jar roasted red pepper pasta sauce (or similar)
+/- 250mls chicken stock
1 tin butter beans
1 tin kidney beans
2 cloves chopped garlic
1 tbsp smoked paprika
Chopped parsley-good handful
Ready? Lets go
Preheat your oven to 150deg.
Get your casserole pot on a medium heat, add 2 or 3 good glugs of olive oil and add the chorizo and spicy pork sausages and cooked till lightly browned, remove and set aside leaving all those gorgeous orange juices in the pan. Fry the pancetta until its crispy and golden then remove.
Turn the heat down and add the onions and saute for about 10 mins till soft but not browned, making sure to scrape all the goodies stuck to your pan about. Chuck in the garlic and cook for a further 2 mins. Add the pork and chicken and cook for 2 mins or so mixing well and then put the pancetta back in. Pop your thyme, paprika and chillies if using and make sure you mix it well getting everything coated.
Pour in the tinned tomato’s and jar of red pepper sauce, add enough stock just to cover the meat, cover pot with the lid and place in the oven for about 1 hour till the pork is cooked and tender.
Remove the pot from the oven and add the chorizo, spicy sausages, butter and kidney beans, bring to a simmer for 5 – 10 mins to make sure the beans are cooked and the sausages are heated through. Add in your parsley stir well and serve straight from the pot!
I served mine with rice and Rosemary Roasties
Cube 6/8 potatoes with the skin still on
5/6 crushed cloves of garlic (skin on)
1 tbsp finely chopped fresh rosemary
whole lotta olive oil!
Put everything in your roasting tin, and give it a good ol’ mix, making sure every one of those cubes gets a good coating, bung in the oven for 40 mins until it’s a lovely crispy golden colour and ENJOY!