Bean casserole with smoked pork

Ingredients for 4 servings:

• 1 tbsp butter, reduced fat
• 3 large onions
• 500 g boneless smoked pork
• 2 jars of beans, drained (equivalent to about 3 cans)
• 250 ml skimmed milk
• 50 g cheese (up to max. 17% fat absolute), sliced ​​or finely diced

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

myline – suitable, low fat

Heat the butter in a pan, finely dice 1 onion, and sauté until translucent. Dice the smoked pork and sauté in the pan with the butter and onions over medium heat. When the smoked pork is cooked through, or the meat is starting to stick to the pan, deglaze with the milk, and then stir in the cheese. Place the drained beans in a large casserole dish. The casserole dish does not need to be greased beforehand. Pour the smoked pork and milk mixture onto the beans and spread evenly. Slice the remaining 2 onions and sauté with a little milk, fat, or water until translucent. Finally, spread the mixture over the bean casserole. Bake in the oven at 185°C for 15-20 minutes. If using fresh beans, the cooking time will need to be doubled. I serve it with brown bread. If you like it heartier, you can add potatoes or rice to the beans, but then use more milk for the sauce. However, for those who are calorie conscious, this is only an option at lunchtime.