PORK AND BEANS
Pork and beans is a comforting and nutritious meal. Delicious served with warm, crusty bread spread generously with butter.
This recipe is another of my mum’s creations. I wouldn’t normally go for meals like this (pork and beans doesn’t sound overly delicious!) but was surprised at how much I enjoyed it. Having some nice warm bread to mop the sauce up with is definitely a bonus!
PORK & BEANS
Pork and beans is a comforting and nutritious meal. Delicious served with warm, crusty bread spread generously with butter.
Ingredients
PORK AND BEANS
- 550 g pork fillet, pork leg steaks or pork rump steaks (1lb 3oz)
- 1 brown onion
- 2 cloves garlic
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- 1 tsp dried sage
- 2 tsp chicken stock powder dissolved in 1/2 cup boiling water (125ml)
- 2 tsp brown sugar
- 400 g can Italian tomatoes (14oz)
- 2 x 390 g cans cannellini beans, drained (2 x 13.8oz)
TO SERVE
- 250 g green beans (8.8oz)
- 2 carrots
- Crusty white bread, warmed, with butter (optional)
Instructions
PREP INGREDIENTS FOR PORK AND BEANS
If using pork fillet, cut into 12 slices about 1 1/2 cm thick. If using leg steaks or rump steaks, leave whole. Dice onion and crush garlic.
Heat olive oil in a large frying pan on medium-high. Cook pork for 2 minutes on each side, until browned all over. Remove from pan onto a plate.
Place onions and garlic in pan and cook for 3-4 minutes, until onions are soft. Add balsamic vinegar and stir rapidly (it will sizzle). Add smoked paprika, rosemary and sage and stir for one minute. Stir in chicken stock, brown sugar, tinned tomatoes and cannellini beans.
Bring to the boil, then nestle the pieces of pork back into the pan so they are mostly covered with the sauce. Simmer for 15 minutes, until pork is cooked through and sauce is thick.
PREPARE VEGGIES
While pork is cooking, trim the ends off the green beans. Peel carrots and slice into thin rounds. Microwave carrots for 3 minutes and beans for 1 minute.
SERVE
Season pork and beans to taste with black pepper and divide between individual plates or bowls. Serve with green beans, carrots and bread, if using.
Recipe Notes
WINE MATCH: Try a Cabernet Franc.
GLUTEN-FREE OPTION: Ensure chicken stock powder is gluten-free. If using bread, choose a gluten-free option.
INGREDIENT SWAPS: Replace green beans and carrots with your favourite veggies, or whatever you have on hand.
STORING AND REHEATING: Store individual servings in airtight containers and reheat in the microwave.
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