Bean Casserole with Smoked Pork
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon butter, reduced fat
- 3 large onion (s)
- 500 g boneless smoked pork pork
- 2 glasses beans, drained (corresponds to approx. 3 cans)
- 250 ml skimmed milk
- 50 g cheese (up to max. 17% absolute fat), sliced or finely diced
Print Recipe
Pin Recipe Instructions
- Heat the butter in the pan, dice 1 onion and sweat until translucent. Cut the smoked pork loin into cubes and stew together with the butter and onions in the pan over medium heat. When the smoked pork is well done or the food starts to set on the pan, deglaze with the milk and then stir in the cheese.
- Place the drained beans in a large baking dish. The baking dish does not need to be greased beforehand. Place the Kasseler milk pan on the beans and distribute well. Cut the last 2 onions into slices and sauté with a little milk, fat or water until translucent. To finish, distribute on the bean casserole.
- Bake in the oven at approx. 185 ° C for 15 - 20 minutes. If you use fresh beans, you need about twice the cooking time.
- I serve black bread with it. If you like it even more hearty, you can add potatoes or rice under the beans, but should then use more milk for the sauce. However, for the calorie-conscious, this is only possible at noon.
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