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What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & beans.

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