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Pork Casserole https://www.metro.ca/userfiles/image/recipes/casserole-porc-1756.jpg PT30M PT1H00M PT1H30M
Brown the pork in half the olive oil. Remove the meat and keep warm. Sauté the onion and garlic in the remaining oil to soften. Return the meat to the frying pan and stir. Pour mixture into a small casserole.Drain the beans and add them to the casserole with the honey, stock, cider and bouquet garni. Cover and simmer for 20 minutes.Add the carrots, parsnips, prunes, apple, Worcestershire sauce, and tomato paste. Cook for another 30 minutes or until the beans are tender.Remove the bouquet garni. Add the chopped parsley just before serving.
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1 1/2 lb (680 g) lean pork, cubed 2 Tbsp. (30 mL) olive oil 1 large onion, cubed 2 cloves of garlic, smashed 1 cup (250 mL) white beans, soaked for 24 hours 1 Tbsp. (15 mL) liquid honey 3/4 cup (430 mL) chicken broth 3/4 cup (430 mL) dry cider 1 bouquet garni (tyme, parsley and bay leaf wrapped in a cheese cloth) 3 large carrots, sliced 2 parsnip, diced 375 g pitted prunes 1 red apple, cubed 1 Tbsp. (15 mL) Worcestershire sauce 2 Tbsp. (30 mL) tomato paste 3 Tbsp. (45 mL) fresh parsley, chopped
Pork Casserole

Pork Casserole

Rate this recipe
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  • Lactose-free
8
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 lb
    (680 g)
    lean pork, cubed
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 1
    large onion, cubed
  • 2
    cloves of garlic, smashed
  • 1 cup
    (250 mL)
    white beans, soaked for 24 hours
  • 1 Tbsp.
    (15 mL)
    liquid honey
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    375 g SELECTED VARIETIES


  • 3/4 cup
    (430 mL)
    chicken broth
  • 3/4 cup
    (430 mL)
    dry cider
  • 1
    bouquet garni (tyme, parsley and bay leaf wrapped in a cheese cloth)
  • 3
    large carrots, sliced
  • 2
    parsnip, diced
  • 375 g
    pitted prunes
  • 1
    red apple, cubed
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  • 1 Tbsp.
    (15 mL)
    Worcestershire sauce
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    SELECTION KETCHUP

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  • 2 Tbsp.
    (30 mL)
    tomato paste
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  • 3 Tbsp.
    (45 mL)
    fresh parsley, chopped
Imprimer ma sélection

Preparation

Brown the pork in half the olive oil. Remove the meat and keep warm. Sauté the onion and garlic in the remaining oil to soften. Return the meat to the frying pan and stir. Pour mixture into a small casserole.

Drain the beans and add them to the casserole with the honey, stock, cider and bouquet garni. Cover and simmer for 20 minutes.

Add the carrots, parsnips, prunes, apple, Worcestershire sauce, and tomato paste. Cook for another 30 minutes or until the beans are tender.

Remove the bouquet garni. Add the chopped parsley just before serving.

Source : Metro

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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