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Photo of Slow cooked pork & beans by WW

Slow cooked pork & beans

10
Points® value
Total Time
2 hr
Prep
15 min
Cook
1 hr 45 min
Serves
4
Difficulty
Easy
Pork and beans is a classic combo, and the two ingredients are even more delicious paired in this tasty stew

Ingredients

Olive Oil

1 tablespoon(s)

Pork Leg, Boneless, raw

450 g, fat trimmed, cut into 2cm cubes

Red onion

1 small, finely chopped

Celery, Raw

3 stick(s), finely chopped

Fennel

1 individual, trimmed, cored, finely chopped

Garlic

3 clove(s), thinly sliced

Paprika

2 teaspoon(s), level, sweet

Thyme, Fresh

3 teaspoon(s), finely chopped

Passata

375 g

Chicken stock cube(s)

½ cube(s), to make 250ml stock

Balsamic vinegar

2 teaspoon(s)

Light Brown Sugar

1 teaspoon(s)

Cannellini Beans, cooked

1 can(s), large, drained, drained, rinsed

Instructions

  1. Heat the oil in a flameproof casserole over a medium-high heat. Cook the pork, in batches, for 3-4 minutes or until browned. Transfer to a heatproof bowl.
  2. Preheat the oven to 160°C, fan 140°C, gas mark 3. Cook the onion, celery and fennel in the casserole for 6 minutes, stirring, until softened. Add the garlic, paprika and thyme and cook for 1 minute until fragrant. Stir in the passata, stock and vinegar and bring to a boil. Return the pork to the casserole, then cover and bake in the oven for 1 hour.
  3. Stir in the sugar and beans and bake for a further 30 minutes or until the pork is tender. Season to taste and serve garnished with the extra thyme leaves.

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