Main Courses > Meat Dishes > Pork > Pork and Bean Casserole

Savory Pork and Bean Casserole

A comforting and flavorful pork and bean casserole, perfect for a hearty family meal. Slow-cooked pork combined with tender beans in a rich, savory sauce. Enjoy this satisfying dish any night of the week.

Prep Time
30 minutes
Cook Time
3 hours
Servings
6-8
Ingredients
  • 1 kg Pork Shoulder
  • 500 g Dried White Beans
  • 2 medium Onion
  • 2 medium Carrots
  • 2 Celery Stalks
  • 4 cloves Garlic
  • 800 g Canned Diced Tomatoes
  • 750 ml Chicken Broth
  • 2 tablespoons Tomato Paste
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 2 tablespoons Olive Oil
  • To taste Salt
  • To taste Black Pepper

Soaking the Beans

Soak the beans overnight: Place the dried white beans in a large bowl, cover with plenty of cold water, and let them soak for at least 8 hours or overnight. This will help them cook more evenly and reduce cooking time. Drain and rinse the beans before using.

Preparing the Pork

Prepare the pork: Cut the pork shoulder into 1-inch cubes. Season the pork cubes generously with salt, black pepper, and smoked paprika.

Sautéing the Vegetables

Sauté the vegetables: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onions, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Browning the Pork

Brown the pork: Add the seasoned pork cubes to the pot and brown on all sides. This will add depth of flavor to the casserole.

Adding the Remaining Ingredients

Add the remaining ingredients: Stir in the tomato paste, canned diced tomatoes, drained and rinsed white beans, chicken broth, dried thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2.5-3 hours, or until the pork is very tender and the beans are cooked through.

Adjusting Seasoning and Serving

Adjust seasoning and serve: Remove the bay leaves. Taste the casserole and adjust the seasoning with salt and black pepper as needed. Serve hot, garnished with fresh parsley if desired. This dish pairs well with crusty bread or a side salad.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an approximation and can vary based on specific ingredients and cooking methods. Values are estimates and may not be exact.
Calories: 180kcal, Protein: 15g, Fat: 8g, Carbohydrates: 12g

Other Considerations for Nutrition

This casserole is a good source of protein and fiber. To reduce sodium, use low-sodium chicken broth and season with herbs instead of salt. For a lighter version, use leaner pork and reduce the amount of olive oil.

← Savory Chipotle Beef Tacos Slow Cooker BBQ Pulled Pork →

FAQ

  • Can I use canned beans instead of dried beans?

    Yes, you can use canned beans. Use about 4 cans (400g each) of drained and rinsed white beans. Add them to the casserole in the last hour of cooking, as they don't need as much time to cook as dried beans.
  • Can I make this casserole in a slow cooker?

    Yes, you can. Sauté the vegetables and brown the pork as directed. Then, transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is very tender.
  • Can I freeze this casserole?

    Yes, this casserole freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.