French-Style Bean Casserole

Ingredients

• 750 g pork shoulder
• 1 l clear meat broth (instant)
• 1 bay leaf
• 3 tsp dried herbs de Provence
• 4 onions
• 2 Garlic cloves
• 4 tbsp goose fat
• 4 stalks leeks
• 1 large can (510 g) white beans
• Salt
• freshly ground pepper
• 6 tbsp breadcrumbs

Instructions

1. 1.

   Trim the fat from the pork shoulder. Add the meat, bay leaf and 2 tsp herbs de Provence to the broth, bring to a boil and simmer gently for about 2 hours.

2. 2.

   Peel and dice the onions and garlic. Heat 2 tbsp goose fat in a pot. Sauté the onions and garlic. Clean, wash and cut the leeks into thick rings. Add them with the beans to the onions and mix.

3. 3.

   Remove the meat from the broth, cut into bite-sized cubes and stir into the beans. Pour in 500 ml of broth. Season with salt and pepper.

4. 4.

   Mix breadcrumbs and remaining herbs. Warm the rest of the goose fat and drizzle over the mixture.

5. 5.

   Bake in the oven at 200°C (convection: 180°C/ gas mark 3) for about 30 minutes.