Slow Cooker Pork and Beans
A delicious casserole served with slices of cheese across the top & slices of fresh crusty bread.
- 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
- Mixed Herbs
- Chilli Powder - fresh chilli can be used if preferred
- Garlic - optional
- Pinch Rosemary
- Pinch Thyme
- 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
Put the slow cooker on low & add the chopped tomatoes & rinsed red kidney beans
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.
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.
Add the mushrooms, tomato purée & bay leaves then carefully fold into the pork mixture. Replace the lid & leave for approx. 8 hours.
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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