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Cranberry Bean And Pork Casserole

  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

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2398 Calories from Fat 662

% Daily Value*

Total Fat 73 g113%

Saturated Fat 19.2 g96%

Trans Fat 0.5 g

Cholesterol 723.6 mg241.2%

Sodium 4119.1 mg171.6%

Total Carbohydrates 183 g61%

Dietary Fiber 16.9 g67.6%

Sugars 130.3 g

Protein 254 g507.1%

Vitamin A 209% Vitamin C 47.7%

Calcium 18.2% Iron 48.4%

*Based on a 2000 Calorie diet

Cranberry Bean And Pork Casserole Recipe