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German Pork and Bean Casserole Recipe
|Dried haricot beans||3 Ounce (5 Gram)|
|Oil||15 Milliliter (1 Tablespoon)|
|Pork belly||12 Ounce (350 Gram)|
|Gammon steak||4 Ounce (125 Gram)|
|White wine with cream cook in sauce||13 1⁄4 Ounce (1 Can, 376 Gram, Homepride)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 2419 Calories from Fat 1228
% Daily Value*
Total Fat 138 g212.2%
Saturated Fat 45.9 g229.5%
Trans Fat 0 g
Cholesterol 428.9 mg
Sodium 4709.3 mg196.2%
Total Carbohydrates 119 g39.7%
Dietary Fiber 15.3 g61.1%
Sugars 52.6 g
Protein 152 g304.6%
Vitamin A 42.6% Vitamin C 47.3%
Calcium 109.3% Iron 118.1%
*Based on a 2000 Calorie diet
Remove the rind and bones from the pork belly and cut into 5 cm/2 inch pieces.
Cut the gammon steak and frankfurters into 2 cm/1 inch slices.
Preheat oven to 180°C/350°F/Gas Mark 4.
Heat the oil in a frying pan, add the pork pieces and fry for about 5 minutes, until they are brown and crispy on all sides.
Drain well on kitchen paper.
Arrange the beans, pork, ham and frankfurters in a 1.5 litre/3 pint casserole.
Pour over the White Wine with Cream Cook-in-Sauce, cover and bake for 2 hours.
Sprinkle with chopped parsley and serve with red cabbage.