Pork and Lamb Casserole


  1. 500 g Canned Haricot Beans
  2. 3 onions, 1 quartered 2 sliced
  3. 1 Celery Stick, roughly chopped
  4. 4 large garlic gloves, 2 whole 2 chopped
  5. 2 litres water
  6. 500 g pork belly, skin removed
  7. 400 g lamb shoulders, deboned
  8. 200 g thick cut bacon
  9. 150 g breadcrumbs
  10. Vegetable oil
  11. 400 g fresh pork sausages
  12. 2 tbsp tomato purée
  13. Salt and pepper
  14. Bouquet garni (few spring of thyme and parsley, 3 Bay leaves)


  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

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