Pork and bean curry

Recipe from: 6/5/1997 12:00:00 AM
Ingredients 11
Servings 6


  • 250
    dried sugar beans, soaked overnight
  • 1
    pork shanks, well cleaned
  • salt and freshly ground black pepper
  • oil
  • 1
    large onion, sliced into rings
  • 1
    large clove garlic, crushed
  • 15
    curry powder
  • 5
  • 2
    large, ripe tomatoes, skinned and diced
  • 6
    potatoes, skinned and diced
  • 500
    meat stock


Drain beans, cover with cold water and boil until tender. Drain and season with salt. Set aside. Season the shanks with salt and pepper and fry in heated oil in a large pan or saucepan until browned all over. Remove from the pan and set aside. Sauté the onion and garlic in the same pan until tender and add the curry powder and turmeric. Stir-fry for another minute, add the tomato and mix. Add the potatoes and return the meat to the pan. Add stock as needed, reduce the heat and simmer until the meat and potatoes are tender. Add the cooked beans and simmer for a few more minutes until heated through. Serve with samp or rice. Serves 6.

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