Pork, tomato, cannellini bean and rocket casserole
- 750g lean pork, diced
- ¼ cup plain flourall purpose flourX
- 2 tablespoons olive oil
- 1 onion, cut into thin wedges
- 4 tomatoes (about 600g), diced
- 1 ½ cups salt-reduced chicken stock
- 400g can cannellini beans, rinsed and drained
- freshly ground black pepper
- 1 cup baby rocketarugulaX
1 Preheat oven to 200ÂºC. Lightly coat pork with flour. Heat 2 teaspoons of the oil in a heavy-based flameproof casserole dish over medium heat. Add a quarter of the pork and cook, stirring occasionally, for 5 minutes, or until browned. Transfer to a bowl. Cook remaining pork, in 3 batches, adding more oil as required.
2 Add onion to casserole and cook, stirring, until soft. Add tomatoes and stock, and bring to the boil. Return pork to casserole, cover and bake for 45 minutes.
3 Remove casserole from oven. Add the beans, cover, and bake for a further 15 minutes, or until pork is tender. Season with pepper, stir through rocket and serve immediately.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 4g
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