In Praise of Canned Food: Pork & Fennel with Red Wine & Borlotti Beans Casserole
Caroline Makes....
Caroline Makes....
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Ingredients

  • To serve 4, you need
  • 2 Tbsp vegetable oil
  • 400 g very lean pork leg, diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 fennel bulb, roughly chopped
  • 1 Tbsp plain flour
  • 150 ml red wine
  • 150 ml vegetable stock
  • 1 x 400g can unpeeled cherry tomatoes
  • Seasoning
  • Few sprigs thyme, plus garnish
  • 1 x 400g can borlotti beans, rinsed and drained

Instructions

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