Pork, chorizo and bean stew recipe from pamedav
Ingredients850g pork shoulder steaks or pork shoulder
1 400g tin cannellini beans
2 400g tins chopped tomatoes
2 large red onions
4 garlic cloves
4 tsp smoked paprika
2 tsp dried chilli flakes
6 fresh small plum tomatoes (roughly chopped)
1 tbsp chopped fresh parsley
Method1. Firstly slice the pork into strips, season and fry off in a heavy bottomed pan until brown all over. Remove from the pan and drain off any excess oil.
2. Now add the chorizo to the pan (cut into cubes), brown off for two minutes then add the roughly chopped onions, four teaspoons of paprika, 2 teaspoons of chilli flakes and the garlic. Fry for a further 2 minutes until the onion has softened
3. Once the onions have softened add the pork back to the pan along with ½ a pint of water and the tomatoes. Season to taste
4. Simmer the stew for 1 hour on a low heat with a lid on (add water if it looks like it needs it). After 1 hour remove the lid and add the cannellini beans and chopped fresh tomatoes Simmer for a further 30 minutes. Add fresh parsley to serve.
5. Serve with some crusty bread