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Pork Casserole With Beans And Vegetables

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  Dried white beans 1 Pound, soaked overnight
  Pork shank 3 Pound, cut in 1-inch thick slices
  Butter 3 Tablespoon
  Salt To Taste
  Pepper To Taste
  Carrots 2 Large
  Small onions 3⁄4 Pound
  Canned peeled tomatoes 1 Pound (1 Can)
  Bay leaves 2
  Thyme 1 Teaspoon

1. Boil the white beans in plenty of salted water till half cooked.
2. Parboil the onions. Trim carrots and cut in slices.
3. Brown the pork slices in the butter. Season and transfer to a stew pan.
4. Fry onions and carrot slices in the remaining butter and transfer to stew pan.
5. Whisk the frying pan with some water and pour liquid over the pork.
6. Add the boiled white beans, the tomatoes with their liquid, bay leaves, and thyme.
7. Simmer, covered, until pork meat is tender, about 40 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4070 Calories from Fat 1222

% Daily Value*

Total Fat 137 g210.7%

Saturated Fat 72.2 g361.2%

Trans Fat 0 g

Cholesterol 912.8 mg304.3%

Sodium 2370.9 mg98.8%

Total Carbohydrates 357 g118.9%

Dietary Fiber 78 g311.9%

Sugars 39.7 g

Protein 404 g807.8%

Vitamin A 567.1% Vitamin C 98.6%

Calcium 141.4% Iron 275.2%

*Based on a 2000 Calorie diet


Pork Casserole With Beans And Vegetables Recipe