Slow cooked pork, bean and butternut casserole
Serves 4, 7 Smart Points per serving
Make the most of your slow cooker with this delicious casserole – perfect for one of your No Count days.
Calorie Controlled Cooking Spray
400 g Pork, Loin Steak, lean, Raw
1 large Onion, All Types
250 g Carrots, Old, Raw
1 medium Pepper, Red
100 g Green Beans
500 g Butternut Squash
2 cloves Garlic
400 g Whole or Chopped, Canned Tomatoes,
480 g Borlotti Beans, Cooked or Canned
2 tablespoons Tomato Purèe (level)
1 tablespoons Mixed Herbs, Dried
300 ml Chicken Stock, Fresh
4 sprig(s) Parsley, fresh (fresh) • Heat a large non-stick frying pan and mist with calorie-controlled cooking spray. Add the pork, a few chunks at a time, browning them before adding the next batch. Transfer them to a slow cooker.
• Add all the remaining ingredients to the slow cooker - the chopped vegetables, garlic, tomatoes, beans, stock and dried herbs. Give everything a thorough stir.
• Put the lid on the slow cooker and turn it on. It will need 5-6 hours on high, or 7-8 hours on low – check your manufacturer’s handbook for recommendations.
• Serve in warmed bowls, sprinkled with chopped parsley.