Alive and Cooking

Pork & White Bean Casserole

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(Serves 4)
4 pork loin chops
160g Cannellini beans
1 white salad onion, sliced
2 cloves garlic, chopped
1 stick celery, finely diced
3 anchovies
1 glass white wine
2-3 litres water
1½ litres chicken stock
½ bunch thyme, stalks removed
1 cup Kalamata olives


Place the cannellini beans into a saucepan with the water and simmer for 45 minutes until just soft. Drain and set aside.
Seal the pork chops in a large hot pan until browned on each side. Add in the anchovies and mash down with a spoon until they are broken down.
Deglaze the pan with the wine.
Add the onion, garlic and half of the thyme, then stir through and cook until onions are softened.
Toss in the cannellini beans and pour over the stock. Bring to the boil and simmer for 45 minutes.
Turn up the heat, to a vigorous boil. Toss in the olives and the remaining thyme and cook for a further 5 minutes.

Pork & White Bean Casserole