One pan Pork and Beans

I have been quite busy recently trying to get the baking business of the ground so I haven’t spent as much time as usual coking dinner in the evening. Last night I really wanted to get back into the kitchen and cook something which wasn’t baked or sweet or full of sugar. The other side of the fun of baking a lot is that you are always tempted to try what you have made. This is all the worse when you come home with lots of left over muffins which need to be eaten up quickly! (And taste very nice for breakfast). Right now in the freezer there is a nice big chocolate cake and some chocolate brownie squares.

This dish was inspired by two things, firstly we had an opened can of mixed beans in tomato sauce in the fridge which needed using up and secondly I wanted to cook this meal again, we had this ages ago and I was really in the mood for it again. Its a really simple and easy to cook dinner dish with just a few ingredients. The kind of meal you can leave on the hob and forget for half and hour or so as it reduces down. The best part is that its a healthy meal with the worst thing in it being the olive oil. There is a whole bulb of garlic in it but because you add it at the beginning and cook it gently you infuse the

One pork and beans

preparation time 20mins
cooking time 40-50 minutes

Ingredients for 2 people

300g pork tenderloin fillet
2 large onions
1 bulb of garlic
3tsp thyme
2 bay leafs
splash of white wine vinegar
2tbsp olive oil
1 can harricot beans
200 – 300ml lamb stock


Begin by finely chopping the onions and thinly slicing the garlic. Sweat the onions and half the garlic in a 2tbsp of olive oil. Meanwhile chop the pork into bite sized pieces. Add this to the pan after 10 minutes or so (the onions should be nice and soft and starting to turn golden) Pour in a dash of white wine vinegar and brown the meat for 5 minutes.

Now add the can of mixed beans in tomato sauce, stir through. Drop in a couple of bay leafs and the dried thyme. Mix through the harricot beans and pour in the lamb stock. Add the rest of the garlic and a good handful of chopped fresh parsley. Bring to the boil then reduce to a simmer. Let it gently bubble away for 30 minutes or so, stirring occasionally to stop the beans sticking to the pan.

Serve with a big chunk of crusty bread. Perfect for a warm spring evening.

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