Spicy tomato casserole pot with white beans

Name: Spicy tomato casserole pot with white beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1–2 red chillies; 600 g detached pork chop; 1/2 Ciabatta bread; 3 TABLESPOONS Olive oil; 2 can(s) (425 ml each) chunky tomatoes; 1 TEASPOON Vegetable broth (instant); 1 can(s) (425 ml) small white beans; 3-4 Stem(s) Thyme; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1–2 red chillies
600 g detached pork chop
1/2 Ciabatta bread
3 TABLESPOONS Olive oil
2 can(s) (425 ml each) chunky tomatoes
1 TEASPOON Vegetable broth (instant)
1 can(s) (425 ml) small white beans
3-4 Stem(s) Thyme
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar

Directions

1
Peel and chop the onion and garlic. Clean the chillies, cut lengthwise, remove seeds, wash and chop finely. Wash the meat, dab dry and cut into small cubes.
2
For the crostini cut the ciabatta into thin slices. Heat 2 tablespoons of oil in a large pot. Roast the ciabatta in it bit by bit from each side. Take out the ciabatta.
3
Heat 1 tablespoon of oil in a pot. Fry the meat for 4-5 minutes over medium heat, turning it over. Fry onion, garlic and chilli briefly.
4
Add the chopped tomatoes, 100 ml water and stock, bring to the boil. Cover and simmer for about 15 minutes.
5
Put the beans on a sieve, rinse and drain. Wash the thyme, shake dry and chop. Add the beans to the pot and simmer for 3-4 minutes. Season to taste with salt, pepper and sugar.
6
Break the crostini into pieces and add.