Pork and butter bean casserole with thyme
Diced pork shoulder and creamy butter beans in a herby tomato sauce, a simple one pot supper.
- Time1 hr 45
- LevelEasy
- Costabout £1.90 a head
- Oven170°C (150°C fan)
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Heat the oil in a casserole and brown the pork in two batches for 5 minutes each. Lift out.
10 min - 2
Cook the onion and celery in the same pot for 5 minutes. Add the garlic, purée and paprika and stir for 1 minute.
5 min - 3
Return the pork and add the tomatoes, thyme and water. Season, bring to a simmer, cover and put in the oven for 1 hour.
60 min - 4
Stir in the butter beans, replace the lid and cook for 25 minutes more, until the pork is very tender.
25 min - 5
Remove the thyme stalks, scatter with parsley and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.