| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Super1 |
10 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 90 |
g |
Bacon; chopped |
| 2 |
|
Onions; chopped |
| 4 |
|
Cloves garlic; crushed |
| 500 |
g |
Lean pork; cut into 5cm pieces |
| 500 |
g |
Lean lamb; cut into 5cm pieces |
| 500 |
g |
Pork sausages |
| 500 |
g |
Canned lima beans |
| 2 |
cn |
Tomato puree; (440 grams ea.) |
| 1 |
c |
Beef stock |
| 1 |
c |
Red wine |
| 4 |
|
Tomatoes; peeled and chopped |
| 2 |
tb |
Chopped fresh sage OR |
| 2 |
ts |
Dried sage |
| 2 |
tb |
Chopped fresh thyme OR |
| 2 |
ts |
Dried thyme |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
1. Heat 1 tablespoon oil in a large frying pan. Cook bacon, onions, &
garlic for 4 to 5 minutes or until onions are soft. Transfer to a
large casserole.
2. Heat remaining oil in frying pan. Cook pork & lamb in batches over
a high heat for 4 or 5 minutes or until browned on all sides.
Transfer to casserole. Add sausages to frying pan and cook for 4 to 5
minutes. Remove, cut each sausage into three and add to casserole.
3. Stir beans, tomato puree, stock, wine, tomatoes, sage and thyme
into casserole. Bake in a moderate oven (180C) for 1 1/2 to 2 hours
or until meat is tender. Season to taste with pepper.
Recipe by: Super Food Ideas (Aussie Magazine)
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