Cranberry Bean And Pork Casserole
|Dried cranberry beans||1 1⁄2 Cup (24 tbs)|
|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|
|Beef bouillon cubes||3|
|Tomato paste||1 Teaspoon|
|Carrots||1 , peeled, studded with 3 whole cloves|
Soak beans overnight in the 1 quart water.
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.