Pork & Beans

Denise Gregory


I'm not sure where this recipe originated, but we have been making this for 32yrs. This was probably the first dish that Hugh & I had together & I fell in love with it. It was originally cooked on the hob, but now I prefer to use the slow cooker; it's much easier, plus the pork & gravy has more flavour. The real plus though, is because it's cooked slowly, the pork will be lovely & tender. If you try it, I hope you'll enjoy it as much as we do.
When I make this dish I use the herbs quite liberally, especially the oregano which I love, so please feel free to add herbs to your own tastes.

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2 - 4, depending on portion size.


15 Min


8 Hr


Slow Cooker Crock Pot


diced pork
1 large
green pepper, diced
1 large
red pepper, diced
1 large
onion, chopped
fresh mushrooms - i use small button mushrooms, but larger ones can be used.
Few dash(es)
worcestershire sauce
1/2 tube(s)
tomato purée - canned would be fine.
1 medium
tin chopped tomato's - do not drain.
1 medium
red red kidney beans - drained & thoroughly rinsed.
Few pinch
oregano, dried
Few pinch
thyme, dried
Few pinch
rosemary, dried
Few pinch
mixed herbs, dried
chilli powder - to your own preference.
olive or vegetable oil - enough to cover the base of a large frying pan.
slices of cheese to serve.
2 large
bay leaves, dried

Directions Step-By-Step

Turn the slow cooker to automatic & add the chopped tomato's & rinsed kidney beans.
Put enough oil to cover the bottom of a large frying pan & when hot, add the diced pork - try to place the pork so that each piece is in contact with the base of the frying pan. Seal each side & season with salt & pepper.
When done, remove from heat & turn the hob off. Add the diced red & green peppers, plus the chopped onion to the pork & mix together. Add the herbs & chilli powder. Mix well. When everything is coated, carefully transfer into the slow cooker. Add the tomato purée, bay leaves, mushrooms & Worcestershire sauce - to your liking then carefully mix all ingredients together. Replace the lid & leave for 7-8 hours.
When ready, put into bowls & place slices of cheese on top, (I use either Cheddar or Red Leicester, but I'm pretty sure you could use another type if preferred). Serve with crusty bread for dipping into the sauce. Enjoy.