Another 'lighter' casserole for the cooling weekend temperatures.
Southern style Pork and beans
This recipe caught my eye because it used two types of meat and cannellini beans and seemed quite late summery. In fact it was quite spicy and reminded me of chilli.
600g pork, diced
250g gammon, cut into 1 inch squares
1 onion, chopped
1 14oz tin chopped tomatoes
1 14oz tin of cannellini beans, drained
2 tsp paprika
1 garlic clove, chopped
2 tsp English mustard
2 tbsp tomato puree
1 tsp chilli powder
1 pint chicken stock
salt and black pepper
Fry the chopped onion off in a little oil. Add the two types of meat and season and brown off the meat. Add the tinned tomatoes and cannellini beans and stir in the chilli, paprika, tomato puree and garlic. Cook for a few minutes. Add the mustard and pour over the chicken stock. Bring to the boil and simmer for 25 - 30 minutes.
You can vary the amount of chilli according to taste and serve in a variety of ways. The photo shows the dish with crushed new potatoes; however, rice, tortillas and crusty bread would also work.