German Pork and Bean Casserole
|Dried haricot beans||3 Ounce (5 Gram)|
|Oil||15 Milliliter (1 Tablespoon)|
|Pork belly||12 Ounce (350 Gram)|
|Gammon steak||4 Ounce (125 Gram)|
|White wine with cream cook in sauce||13 1⁄4 Ounce (1 Can, 376 Gram, Homepride)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Cover the beans with cold water and soak for 3 to 4 hours.
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.