Pork and bean casserole

ServeS 8

Ingredients:

6 tbsp olive oil

3 large onions, diced

6 celery ribs, diced

21⁄2lb (1.1kg) lean pork, cut into 3⁄4in (2cm) cubes

2 tsp paprika

14oz (400g) can cannellini beans, drained and rinsed

14oz (400g) can flageolet beans, drained and rinsed

14oz (400g) can lima beans, drained and rinsed

8 garlic cloves, finely chopped

2/3 cup dry white wine

1¼ cups hot vegetable stock

juice of 1 lemon

handful of fresh flat-leaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based pot over medium heat, add the onions and celery, and cook, stirring, for 5 minutes, or until soft. Add the pork and cook, stirring occasionally, until no longer pink. Stir in the paprika, then add the beans and garlic and cook for 1 minute.

2 Stir in the wine and let bubble for 3 minutes while the alcohol evaporates. Add the stock, lemon juice, and parsley, season, bring to a boil, lower the heat, and simmer for 20 minutes.

3 Let cool completely, then transfer to a freezerproof container (or 4 freezer bags—2 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a saucepan and heat for 15–20 minutes, until piping hot. Alternatively, microwave for 3 minutes on High, stir and microwave for a further 2 minutes, or until piping hot.

Pork and bean casserole