Spicy Pork and Beans

290 CALS, SERVES 4

1 tbsp extra virgin olive oil

1 large onion, thinly sliced

2 pork shoulder steaks (around 325g), trimmed and cut into roughly 3cm chunks

6 rashers smoked back bacon, cut into roughly 2cm wide slices

1 tsp hot smoked paprika

1 tsp ground allspice

2 x 400g cans chopped tomatoes 400g can black beans, or red kidney beans, drained and rinsed

1 tbsp Worcestershire sauce

1 chicken or pork stock cube

100g full-fat Greek yogurt 1 Preheat the oven to 180C/160C fan/ gas 4. Heat the oil in a medium flameproof casserole and cook the onion over a medium heat for 2 minutes. 2 Add the pork and bacon to the pan, season with ground black pepper and cook for 5 minutes, stirring constantly. Add the spices and cook for a few seconds more, stirring. 3 Tip the tomatoes and beans into the pan. Add the tomato puree, Worcestershire sauce and crumbled stock cube. Pour over 300ml of water, season with a little sea salt and lots of ground black pepper. 4 Stir well and bring to a gentle simmer. Cover with a lid and cook in the oven for about 1 ½ hours or until the pork is very tender and the sauce is thick. Serve topped with Greek yogurt. MORE SUBSTANTIAL: Serve with freshly cooked cabbage, kale or spring greens and cook 120g brown basmati rice per person.