Pork'n'beans

At Kitchen Fairies HQ at the moment we have 4 people - all with particular dietary requirements.  1 pescatarian, 2 lactose intolerant, 1 gluten free and 1 "salad dodger" carnivore.  This makes dinner preparation an interesting experience.  Tonight I thought - cowboy dinner - but the pork can't touch the beans, and there was some lovely haddock - so the unifying element for everyone was a hearty veggie beanie sauce!  Also, there was cabbage in the fridge which needed using up, so a side dish of cabbage and cumin was included.

It took about 40 minutes start to finish.

Brown rice

Olive oil
Onion
Carrot
Celery
Garlic
Yellow pepper
Turkish beans
Paprika
Chopped tomatoes

Pork
White wine
Quince jelly
American mustard
Chicken stock

Haddock

Cumin
Cabbage

1.  Start the rice - I use the adsorption method - rice + water to about an inch above the rice, bring to the boil.  Lid on tight and keep hot in the oven while everything else finishes off.  It's quite a forgiving method, and the rice can sit there for quite a while as you sort everything else out.
2.  Now for the veg casserole - sautee chopped onion, carrot and celery in olive oil.  Add crushed garlic and chopped pepper, and a pinch of paprika.  Sautee until veg is a bit soft, but not done - then add a tin of beans (I used turkish beans because we had them - but butter beans or haricot would also work - even good old baked beans!) - and a tin of chopped tomatoes. Simmer.
3.  Fry the pork in olive oil, add a splosh of white wine (or apple juice), a spoonful of quince jelly (or apple jelly) and a squirt of american mustard.  A cup of chicken stock will stop it going too dry.
4.  Pan fry the haddock.
5.  Stir fry shredded cabbage in hot oil and cumin.
6.  Gather troops, serve, scoff.