Smoky Pork and Beans Casserole

Easy one pot dish packed full of smoky flavour and full of high fibre beans!

This is an easy one pot dish which is packed full of flavour and texture, easily can be bulked out and leftovers can be frozen. You could change up by swapping out the pork for chicken. You can also choose which beans you want to use, it works well with any of: rosecoco, black eye, cannellini, kidney, haricot or butter beans, chickpeas as well!

I served mine with a crusty baguette and crispy baked kale (see note at end). I bought a part baked baguette from the supermarket in the weekly shop so I could still enjoy a fresh baguette but without having to get one fresh on the day. This dish could also be enjoyed with a baked potato.

Smokey pork and beans

Serves 6

Ingredients

• 3 garlic cloves

• 3 tbsp paprika

• 600g pork fillet

• 240g roasted bacon (smoked bacon or smoked pancetta will also work)

• 2x 400g cans beans drained (I used rosecoco and black eye beans)

• 1 tbsp chipotle paste

• 2 tbsp white wine vinegar

• 1 chicken stock cube

• 500g passata

• small handful parsley chopped

Directions

1. Dice the pork and roasted bacon

2. Heat a frying pan and fry of the pork and bacon (optional- this will give the dish more depth flavour, however, if it's a busy day I usually skip this step!)

3. Place in the pork and roasted bacon in the slow cooker, as well as the drained beans, passata, paprika, chipotle paste, and vinegar. Crush the garlic cloves and add, crumble in the stock cube. Mix it all up.

4. Cook on low for 8 hours

5. Serve up and sprinkle with the parsley

For the baked crispy kale, preheat the oven at 180 degrees Celsius. Place a baking try in the oven with a little cooking oil as it is heating up. Remove the tray and place in the kale and drizzle with olive oil, return the tray to the oven for 12 minutes, season with salt and pepper and serve.

Hope you enjoy, let me know how you get on!