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