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.


☆☆☆☆☆ 0 votes

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
  • Punnet
    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
  • pinch
    chilli powder - to your own preference.
  • ·
    olive or vegetable oil - enough to cover the base of a large frying pan.
  • Few
    slices of cheese to serve.
  • 2 large
    bay leaves, dried

How to Make Pork & Beans


  1. Turn the slow cooker to automatic & add the chopped tomato's & rinsed kidney beans.
  2. 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.
  3. 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.

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