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German Pork And Bean Casserole

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Ingredients
  Dried haricot beans 3 Ounce (5 Gram)
  Oil 15 Milliliter (1 Tablespoon)
  Pork belly 12 Ounce (350 Gram)
  Gammon steak 4 Ounce (125 Gram)
  Frankfurter sausages 4
  White wine with cream cook in sauce 13 1⁄4 Ounce (1 Can, 376 Gram, Homepride)
  Chopped parsley 15 Milliliter (1 Tablespoon)
Directions

Cover the beans with cold water and soak for 3 to 4 hours.
Drain.
Remove the rind and bones from the pork belly and cut into 5 cm/2 inch pieces.
Cut the gammon steak and frankfurters into 2 cm/1 inch slices.
Preheat oven to 180°C/350°F/Gas Mark 4.
Heat the oil in a frying pan, add the pork pieces and fry for about 5 minutes, until they are brown and crispy on all sides.
Drain well on kitchen paper.
Arrange the beans, pork, ham and frankfurters in a 1.5 litre/3 pint casserole.
Pour over the White Wine with Cream Cook-in-Sauce, cover and bake for 2 hours.
Sprinkle with chopped parsley and serve with red cabbage.

Recipe Summary

Cuisine: 
German
Course: 
Main Dish
Method: 
Fried

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