Pork and cannellini hotpotby Ben Smith |
| Preperation time: 10 mins Cooking time: 40 mins Serves: 4 |
| Recipe Ingredients |
| 2 onions, chopped; 3 tbsp olive oil; 2 garlic cloves, finely chopped; 2 x 400g can cannellini beans, drained and rinsed; 1 tsp dried oregano; 150ml/ 1/4 pint vegetable stock; 200g can chopped tomatoes; 4 pork chops. |
| Recipe Method |
| Heat 2 tbsps of oil in a large frying pan and
gently fry the onions for about 5 minutes. Add the garlic, beans
and half the oregano, and stir for about 1 minute. Add the stock
and tomatoes, season and bring to the boil. Transfer the bean mixture to a large ovenproof dish. Lay the chops on top in a single layer. Sprinkle the remaining oregano on the chops and drizzle the remaining olive oil and season. Cook in a preheated oven 200c/ gas 6/ fan oven 180c for 25 - 30 minutes until the chops are tender. |
| More recipes: |
| Red onion
and bean risotto Pasta with a mushroom, red wine and herb sauce Chickpea and coriander soup Green bean and prawn pilaff Vegetable and corn chowder |
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