Pork and White Bean Stew with Kale

• 2 tbspolive oil
• 700gboneless pork shoulder, cut into 3cm chunks
• 2onions, chopped
• 2carrots, chopped
• 4garlic cloves, sliced
• 1 tbspsmoked paprika
• 1 tspground cumin
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 500mlchicken stock
• 2bay leaves, optional, removed before serving (optional)
• 2 x 400gtins cannellini beans, drained and rinsed
• 200gkale, stalks removed and leaves torn
• 1 tbspsherry vinegar
• fine salt
• black pepper
• 15gparsley, chopped
• 300 gcrusty white bread, cut into 6 slices

Method

1. 1Heat the oven to 150C fan. Pat the pork dry and season. Heat the olive oil in a large casserole over a high heat and brown the pork in two batches for 4 to 5 minutes each until golden. Set aside.
2. 2Turn the heat to medium, add the onions and carrots with a pinch of salt and cook for 8 minutes until soft. Stir in the garlic, paprika, cumin and tomato puree for 2 minutes.
3. 3Return the pork, add the tomatoes, stock and optional bay leaves with a little salt and plenty of pepper. Bring to a simmer, cover and cook in the oven for 1 hour 30 minutes.
4. 4Stir in the beans, cover and cook for 20 minutes more until the pork is soft enough to break with a spoon and the beans have drunk some of the sauce.
5. 5Put the casserole on the hob over a medium heat, stir in the kale and cook for 5 minutes until tender. Add the vinegar, taste and season.
6. 6Remove any bay leaves. Serve with chopped parsley and bread. Cool leftover stew within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout.

Per serving

kcal

583

protein

36.8g

fibre

10.7g

carbs

54.3g

fat

25.8g