Slow-cooked pork and beans

3 HOURS 15 MINUTES | SERVES 6 EASY | LC GF

vegetable oil 2 tbsp pork shoulder 500g, trimmed of all fat and cut into 3cm cubes

onion 1, finely chopped

green pepper 1, finely chopped garlic 3 cloves, finely chopped

smoked paprika 1 tbsp

hot chilli powder Ω tsp

tomato purée 1 tbsp

chopped tomatoes 400g tin

mixed beans 2 x 400g tins, drained and rinsed ready-cooked grains pouch (we used Merchant Gourmet Super Seed Mix)

2 x 250g packs flat-leaf parsley Ω a small bunch, finely chopped half-fat soured cream 3 tbsp

• Heat Ω the oil in a casserole, season the pork and fry, in batches, for 3-4 minutes until browned. Scoop onto a plate with a slotted spoon. Add the remaining oil and fry the onion, pepper and garlic with a large pinch of salt for 10 minutes until soft. Add the spices and tomato purée, and cook for a few minutes. Pour in the chopped tomatoes and 250ml of water, add the pork back in, season and bring to a boil. Turn the heat down low, put on a lid and simmer gently for 2 hours.

• Tip in the beans and simmer for another 30 minutes or until the pork is very tender.

• Heat the grains according to pack instructions and divide between bowls. Spoon over the pork and beans, and top with a little parsley and soured cream.