Preparation Time: 10 minutes
Cooking Time: 1¼ hours
Pork & Fennel with Red Wine & Borlotti Beans Casserole
Ingredients:
- 2 Tbsp vegetable oil
- 400g very lean pork leg, diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 fennel bulb, roughly chopped
- 1Tbsp plain flour
- 150ml red wine
- 150ml vegetable stock
- 1 x 400g can unpeeled cherry tomatoes
- Seasoning
- Few sprigs thyme, plus garnish
- 1 x 400g can borlotti beans, rinsed and
- drained
Method:
- Preheat oven to fan 160°C, conventional 180°C, gas 4.
- Heat 1Tbsp oil in a large flameproof casserole dish. Fry the pork in batches, browning well and set aside.
- Add remaining oil and fry the onions, when just beginning to brown add the garlic and fennel.
- Add the meat and any juices back into the dish, sprinkle over the flour and stir well.
- Gradually add the wine, stock and tomatoes, season well and add the thyme sprigs.
- Cover, cook in the oven for one hour add the borlotti beans and return to the oven for a further 15-20 minutes or until the meat is tender. Remove the thyme sprigs and replace with fresh to garnish.
- Delicious served with sprouting broccoli.
Recipe courtesy of www.cannedfood.co.uk
Tagged in Recipes