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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Casserole you can cook and chill for up to 2 days or freeze for 3 months. Ingredients:
1 1/2 lbs boneless pork |
2 tablespoons flour |
1/2 teaspoon paprika |
6 sage leaves, shredded |
salt and pepper |
1 rosemary sprig |
2 onions, chopped |
1 stalk celery, chopped |
1 tablespoon olive oil |
1 pint chicken stock |
1 lb broad bean |
Directions:
1. Mix the pork with the salt, pepper, flour, paprika, sage and rosemary.
2. Cook the onion and celery in the oil for 10 minute.
3. Stir in pork and cook until browned.
4. Pour in stock, and bring to the boil, stirring.
5. cover casserole, reduce heat and simmer gently for 1 hour or until tender.
6. (to cook in oven for about 1 1/2 hours).
7. If you are freezing or chilling don't cook the broad beans until just before serving.
8. Cook broad beans in boiling salted water for about 10-15 minute drain and add to casserole, stirring well.
9. Serve with rice, couscous or pasta.
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