SMOKY PORK & BOSTON BEANS

Takes 2hr serves 6

600g pork shoulder steaks 1tbsp Bart new York steak rub 2tbsp olive oil 2 garlic cloves, crushed

4tbsp red wine vinegar 1tbsp light muscovado sugar 400g tin cherry tomatoes 1tsp chipotle paste 1 Knorr chicken stock pot

2 x 400g cans cannellini beans, drained A few leaves of flat-leaf parsley Garlic bread, to serve 1 Preheat the oven to 180°C/fan 160°C/gas 4. Put the pork in a shallow dish and sprinkle over the New York steak rub. 2 Heat the oil in a large, flameproof casserole, add the pork and cook over a high heat for 3-4min, to brown. 3 Add the garlic, red wine vinegar, muscovado sugar, cherry tomatoes, chipotle paste, the Knorr chicken stock pot and 150ml water. Stir everything together, and then bring to the boil. Once the mixture is bubbling away, transfer it to the preheated oven and leave to cook for 1hr 20min. 4 Stir in the cannellini beans and pop it back in the oven for 2min to warm through. Sprinkle over the parsley and serve with garlic bread.