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Slow Cooker Pork and Beans


A delicious casserole served with slices of cheese across the top & slices of fresh crusty bread.

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Rate this recipe 4.1/5 (27 Votes)


  • 500g Diced Pork
  • 1 lLarge Onion - chopped
  • 1 Green Pepper - diced
  • 1 Red Pepper - diced
  • Mushrooms - cleaned
  • Tin Chopped Tomatos
  • Tin Red Kidney Beans - drained & thoroughly rinsed
  • Tomato Purée
  • Worcestershire Sauce
  • 2 large Bay Leaves
  • Oregano
  • Mixed Herbs
  • Chilli Powder - fresh chilli can be used if preferred
  • Garlic - optional
  • Pinch Rosemary
  • Pinch Thyme
  • Paprika
  • To Serve
  • Red Leicester or Cheddar Cheese
  • Crusty Bread
  • NB Add the herbs to your own tastes & if you want leave out
  • replace or add herbs
  • that's fine to. Make this casserole your own & enjoy


Level of difficulty Average
Preparation time 10mins
Cost Average budget


Step 1

Put the slow cooker on low & add the chopped tomatoes & rinsed red kidney beans

Step 2

In a sauté or large frying pan, add enough oil to lightly cover the bottom. When the oil has warmed through, add the diced pork & season with salt & pepper. Cook just long enough for the meat to seal, then remove from the heat.

Step 3

Add the chopped onion, diced red & green peppers to the pork & mix together. Add the oregano, chilli, mixed herbs, rosemary, thyme, garlic, paprika & dashes of Worcestershire sauce to the pork mixture & stir again. Carefully transfer the pork mixture into the slow cooker.

Step 4

Add the mushrooms, tomato purée & bay leaves then carefully fold into the pork mixture. Replace the lid & leave for approx. 8 hours.

Step 5

When ready to eat, serve in bowls with slices of cheese across the top of the casserole & thick slices of fresh crusty bread. Enjoy!

I use dried herbs, but if you want to use fresh ones put them in for the last 30-45 minutes of cooking time. If you put them in at the beginning, the flavours will be lost.
After serving let the cheese 'melt' over the Pork & Beans. It tastes wonderful.

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