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Cranberry Bean And Pork Casserole

Ingredients
  Dried cranberry beans 1 1⁄2 Cup (24 tbs)
  Water 1 Quart
  Boneless pork loin/Cooked roast pork 2 Pound
  Olive oil 2 Teaspoon
  Onion 1 Medium, finely chopped
  Water 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Beef bouillon cubes 3
  Tomato paste 1 Teaspoon
  Carrots 1 , peeled, studded with 3 whole cloves
  Whole cloves 3
  Salt 1⁄2 Teaspoon
Directions

Soak beans overnight in the 1 quart water.
Drain.
Cover with fresh water.
Cook until tender.
Cut pork into bite-sized pieces.
Brown in olive oil (if cooked roast pork is used, do not brown).
Remove pork to a 3-quart baking dish.
Saute onion in pan drippings.
Pour the 1 1/2 cups water into pan and scrape up pan drippings, then pour over meat.
Add remaining ingredients and the beans to the meat.
Cover and bake at 350° 1 1/2 hours, stirring occasionally.
Liquid should about be absorbed.
Add more water if needed.
Discard carrot and bay leaf before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork

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Cranberry Bean And Pork Casserole Recipe