Easy Pork & Beans


This is a really quick and easy recipe that uses up leftover pork, and makes for a tasty supper.

Serves 2

4 – 6 oz cooked pork, cubed

1 onion, diced

tin of baked beans

Worcestershire sauce

Lightly fry the onions in a little hot oil, until they soften. Add the pork and cook until it starts to brown. If you have any veg in the fridge that you want to throw in, put it in with the pork. I had a few spring onions, peppers would be good too. Pour in the beans and a splash of Worcestershire sauce, or if you prefer spicy, substitute Tabasco. Once it is bubbling, it is ready to serve. This is great just in a bowl on it’s own, it also goes with crusty bread, or fried potatoes, or as a topping for a baked potato. Enjoy!


Sausage & Bean Casserole


Sausages are so versatile, and are always on hand in our freezer. You would be forgiven for thinking we exist entirely on sausages, especially after the last post, but we do eat other things from time to time! Yesterday was one of those days where I hadn’t got anything out of the freezer, we both ended up being late home from work, and this turned out to be a perfect, comforting dish. I had literally just thrown stuff in the crock pot hoping it would turn out well. It did, and I got a “really nice” from my husband!

Serves 4

8 sausages

2 medium onions. diced

2 cloves garlic, crushed

1 red bell pepper, roughly chopped

1 can beans (I used black-eyed, but haricot, kidney or borlotti would work too)

1/4 pint beef stock

Fry the onions until soft, then add the garlic, sausages and peppers. Fry until the sausages begin to brown. Transfer to the crock pot, add the beans and stock and stir. Cook on low for 4 – 6 hours. To thicken up the stock, just add a teaspoon of gravy granules about 5 minutes before serving, and mix well. Serve with crusty white bread.