Pork and Lamb Casserole

Name: Pork and Lamb Casserole
Yield: 4 servings
Cuisine: British
Ingredients: 500 g Canned Haricot Beans; 3 onions, 1 quartered 2 sliced; 1 Celery Stick, roughly chopped; 4 large garlic gloves, 2 whole 2 chopped; 2 litres water; 500 g pork belly, skin removed; 400 g lamb shoulders, deboned; 200 g thick cut bacon; 150 g breadcrumbs; Vegetable oil; 400 g fresh pork sausages; 2 tbsp tomato purée; Salt and pepper; Bouquet garni (few spring of thyme and parsley, 3 Bay leaves)

Axel @cook_3097656

Pork and Lamb Casserole

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Ingredients

4 servings

500 gCanned Haricot Beans
3onions, 1 quartered 2 sliced
1Celery Stick, roughly chopped
4large garlic gloves, 2 whole 2 chopped
2 litreswater
500 gpork belly, skin removed
400 glamb shoulders, deboned
200 gthick cut bacon
150 gbreadcrumbs
Vegetable oil
400 gfresh pork sausages
2 tbsptomato purée
Salt and pepper
Bouquet garni (few spring of thyme and parsley, 3 Bay leaves)

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Steps

1

Make the bouquet garni. Put the herbs on each other and hold together with a piece of twine
2

Place the beans, bouquet garni, celery, quartered onions, whole garlic and the water in a large saucepan. Season with salt and pepper to taste. Bring to a boil and dinner for 1 hour, skimming off any foam that rises
3

Preheat the oven to 180°c
4

Meanwhile, cut the pork and lamb into small chunks, slice the sausages and the bacon.
5

Add the oil in a heavy bottom pan and cook the bacon until golden, remove the meat reserve the oil and repeat for the pork sausage and lamb.
6

Add the sliced onions and the garlic to the same pan with the tomato purée and cook for about 2 minutes
7

Drain the beans reserving the water and beans discarding the vegetables. In a large saucepan or casserole dish add the beans with the meat and cover with the reserved water.
8

Add the fried onions on top and cover with a layer of breadcrumbs
9

Cool for 1 hour covered in the oven. After that reduce the heat fo the oven to 140°c and uncover and cook for another 1 hour.
10

Serve immediately