As it is a Bank Holiday, we went out for the afternoon, so for once I thought ahead and put a casserole in the slow cooker!
1/2 cup dried cannellini beans - I only had 1/4 cup, so made it up with flageolets, which I had more of.
4 rashers belly pork
4 rashers back bacon
1 large onion
1 clove garlic
2 large carrots
3 potatoes
1/4 cabbage
1 tin chopped tomatoes
A little water
Seasoning, to taste - I used rosemary, sage, pepper, season-all and a little Worcestershire Sauce.
Soak the beans either overnight in cold water or for 2 hours in boiling water (at least, water that was boiling when you put the beans into it. Cook in a pressure cooker for 10-12 minutes.
Meanwhile cut the pork and bacon into cubes, dice the onion, carrots and potatoes, crush the garlic and shred the cabbage. Put the onion and garlic into a large pan in which you have put a little cooking oil, and cook until transparent. Then add the meat and allow to cook for a bit, stirring frequently. Once it has browned, add the rest of the vegetables and stir. Allow to cook for a few minutes, then add the tinned tomatoes and a little water (not much). Season, and then transfer to a slow cooker.
I put this back into the Instant Pot as it was out, and cooked it for 6 hours on medium, but it wasn't quite cooked (I don't think the Instant Pot is so good as a dedicated slow cooker; it is extremely wonderful as a pressure cooker and pressure steamer, but not so good as a slow cooker), so put it on to cook at high pressure for 6 minutes.
