Creamy pork casserole with mushrooms and butter beans - DizzleSky
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Creamy pork casserole with mushrooms and butter beans

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1 tbsp rapeseed oil
1 onion, peeled and diced
1 celery stalk, washed and diced
2 Portobello mushrooms, peeled and chopped
3 rashes smoked bacon, chopped
400g diced pork
125ml (1 small glass) white whine
200ml coconut milk light
Large handful chopped base note herbs (mixture of rosemary, oregano and thyme)
2 bay leaves
1 heaped tsp grainy mustard
1 tsp bouillon
Salt and pepper


Prep time: 25 mins
Cooking time: 1hr 30mins
Total time: 1hr 55mins

Creamy pork casserole with mushrooms and butter beans

A simple, wholesome dinner which I popped into the oven while I was on the 1 hour and 25 minute school run! We get some lovely pork cuts in our mid-week meat box from our local butcher, and although I might not usually buy diced pork, it has a gorgeous subtle flavour holds all the flavours of the sauce beautifully. I use coconut milk instead of cream as my daughter has an allergy to Cow’s Milk Protein and it works brilliantly as an alternative. Buy the lighter version if you can, as the full fat version can be a bit sickly.


Pre-heat the oven to 120.

Heat the oil in a casserole dish and fry off the pork until golden. Remove the pork and set aside. Add the onions, celery, mushrooms and bacon and sautee for 5 minutes. Add the wine and let it reduce for a couple of minutes.

Add the pork back in along with the butter beans. Give it a good stir and add 400 ml water, coconut milk, bouillon, mustard and herbs. Bring to the boil.
Put a lid on it and cook in the oven for 1 hour 30 minutes.

Butter beans are a fantastic source of fibre, which helps reduce the risk of heart disease and Type 2 Diabetes. Because they are a naturally starchy food, you don’t really need any other carbs alongside it. Serve it with broccoli and pan-fried courgettes for a truly fulfilling meal.


We often eat out of wide bowls rather than flat plates, and I am always on the hunt for more to add to my collection. I find adding cornflour or a roux to a really good sauce often dulls the flavour. If I have it, I might add a teaspoon of buckwheat flour (which is milder) in order to thicken it slightly. Here especially, I’d rather use a shallow bowl and spoon to lap up the heavenly juices than thicken it and eat off a plate. But maybe that’s just me – feel free to thicken if you wish! “