Our pork and bean stew has been slow-cooked to perfection. We've gone for a pork leg cut as it's lovely and tender when slow cooked (and very affordable). Paired with white wine, plenty of beans, herbs and dried prunes, it makes for a wonderful winter warmer.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
734
Ingredients
2Tbsp.
rapeseed oil
2tsp.
smoked paprika
900g
diced pork leg
200ml
white wine
420g
can butterbeans, drained
350g
sweet potatoes, peeled and chopped into 2.5cm (1in) cubes
2
rosemary sprigs
1Tbsp.
chopped oregano
6
ready-to-eat dried prunes, chopped
400ml
hot chicken stock
1
bay leaf
410g
can haricot beans
Directions
Step 1
Preheat oven to 170°C (150°C fan) mark 3. In a large bowl, mix together 1tbsp oil and 1tsp paprika, together with some salt and black pepper. Add pork and stir to coat.
Step 2
Heat the remaining oil in a large ovenproof casserole dish and brown the meat, in batches if necessary, cooking for a few minutes on all sides. Remove the pork from the pan and set aside.
Step 3
Pour the wine into the pan and, using a wooden spoon, scrape any pieces from the bottom of the pan. Add the butterbeans, sweet potatoes, rosemary, oregano, prunes, stock, bay leaf and remaining paprika. Simmer for 5min.
Step 4
Meanwhile, put the haricot beans into a food processor and blend until smooth, then stir into the casserole. Add the pork, then cover and cook in the preheated oven for 2hr or until pork is tender.
Step 5
Serve with crusty bread to mop up the juices and a salad.
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