Slow-cooked pork and beans

Olive - - COOK -


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.

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