10 Bean Pork Fillet

My better half ordered these from a reputable supermarket along with 450g of choice lean pork fillet and said “I fancy a bean casserole, can you make it for us?”Beans

The contents consisted of: A mix of black eyed beans, black turtle beans, butter beans, haricot beans, lima beans, pinto beans, red kidney beans, rose cocoa beans, alubia beans and mung beans.

I guess you could use any dried bean/pulse combination or even a can of cannellini. Here is what else I included in the final recipe.

  • 450g pork fillet
  • 250g dried beans
  • 2 carrots
  • Mixed peppers
  • 3 stalks celery
  • 1 large onion
  • 2/4 bay leaves, 3/4 sprigs of parsley, 5/6 garlic cloves, 4/8 sprigs thyme
  • Chilli flakes to taste,  2tsp paprika
  • 2 Chicken/pork stock, tblsp tomato puree, tsp cider vinegar

Dried beans need soaking overnight then boiled in fresh water with a couple of bay leaves, garlic and thyme (do not add salt yet as it toughens the beans). Follow the packet instructions for boiling as some beans can be toxic if not handled correctly. (40 mins approx)

Slice pork into medallions and season with olive oil, salt, pepper and paprika – set to one side. Soften onion, celery, carrots and peppers in a large lidded pan with a couple of sprigs of thyme, a few bay leaves and some garlic. Season with salt, pepper and chilli and cover for 10-15 mins on low heat.

Add softened beans and liquid to sweated veg. Mix in tomato puree, vinegar and crumbled stock cubes allow to simmer for another 30 mins. Brown pork in separate pan for 2 minutes then add to bean mixture and deglaze pan with a splash of liquid (water, wine, cider…). Simmer for a further 20 – 30 minutes.

Pork

Serve with salad or rice or on its own. Bon apetit. Nom nom

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Halloween (Pumpkin) Pork

I have been wondering what to do with this pumpkin for a couple of weeks and was reluctant to use it for the obvious pie / soup offering. Besides I have a bigger one for that which my friend gave me in September and I have been ripening on my windowsill since (It’s the big one)

The little guy intrigued me. Once opened up it revealed a juicy flesh that had a sweet cantaloup like scent. It even looked a bit like a cantaloup.

Pumpkin Pork Ingredients:

  • Pork loin chops seasoned (S&P, garlic, thyme, jerk spice (optional)) – 700g
  • 1/2 small pumpkin peeled & chunked (or squosh)
  • 2 Red onions (sliced)
  • Mushrooms sliced
  • 3 bay leaves
  • Tin of tomatoes & oregano
  • Few glugs of BBQ sauce
  • Splash of wine vinegar
  • Pinch of sugar

I browned the chops in a grill pan before adding the vegetables and all the other bits and pieces. I then roasted in the oven for 40 minutes at about 180 deg C (fan assisted). I also sliced the rest of the pumpkin and roasted it in a dish seasoned with S&P, garlic, rosemary, chilli flakes and drizzled with oil.

The pork came out gloriously crisp and succulent with the vegetables oozing an unctuously sticky BBQ tang.

Served with a little bit of rice and lots of love. This will haunt you until you make it. Happy Halloween y’all. Bon apetit. Nom Nom…