Pork and Bean Stew with Smoked Paprika

• 3 tbspolive oil
• 900gboneless pork shoulder, cut into 3cm chunks
• 2onions, chopped
• 3red peppers, cut into chunks
• 5garlic cloves, sliced
• 2 tbspsmoked paprika
• 1 tspground cumin
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 500mlchicken stock
• 2bay leaves
• 3 x 400gtins cannellini beans, drained and rinsed
• 2 tbspsherry vinegar
• 30gparsley, chopped
• fine salt
• black pepper
• 8thick slices crusty bread, about 50 g each
• 400gspring greens, steamed

Method

1. 1Heat the oven to 150C fan. Heat the olive oil in a large casserole over a high heat. Season the pork and brown in three batches for 4 minutes each until golden. Set aside.
2. 2Turn the heat to medium, add the onions and peppers with a pinch of salt and cook for 10 minutes until soft. Stir in the garlic, paprika, cumin and tomato puree for 2 minutes; paprika burns easily, so keep it moving.
3. 3Return the pork with the tomatoes, stock and bay, a little salt if needed and plenty of pepper. Bring to a simmer, cover and cook in the oven for 1 hour 45 minutes until the pork is soft enough to break with a spoon.
4. 4Stir in the beans and return to the oven, uncovered, for 15 minutes so the sauce thickens and the beans soak it up. Meanwhile, steam the spring greens for 4–6 minutes until tender.
5. 5Remove the bay leaves and stir in the vinegar and chopped parsley. Taste before adding further salt or pepper. Divide between eight bowls with the bread and steamed greens. For fewer diners, serve a matching share of the bread and greens, cool the remaining stew promptly and freeze in portions for up to 3 months. Defrost in the fridge and reheat until steaming hot throughout.

Per serving

kcal

602

protein

37.7g

fibre

12.1g

carbs

58g

fat

25.7g