Paprika pork and bean potjie

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Ingredients (14)

2 kg	pork shoulder — cubed
2	onions — large, chopped
3 Tbs	vegetable oil
3	garlic — cloves, chopped
2	paprika — smoked
2 tsp	dried oregano
2 tsp	dried thyme
1	fresh sage — handful, chopped
	salt and freshly ground black pepper
1	tomato paste — tinned
2 x 410 g	beans — tinned
330 ml	cider — dry
1 cup	water — warm
250 ml	sour cream — bulgarian yoghurt

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Method:

Heat your cast iron pot (dutch oven) on the fire until it is very hot and add the vegetable oil.
Once the oil is hot, add the onions, garlic, paprika and dry herbs.

Keep stirring, keeping an eye on the garlic so that it does not burn.
Once the onion is soft and translucent, add the pork and brown slightly.

Add the cider and the stock or water and place the lid on the pot and sit back and relax while the meat cooks for about 30-40 minutes or until it is tender.

If you need to add more stock or water, do so.
Once the meat is tender, add the tomato paste as well as the drained and rinsed beans and check for seasoning.
If your stew is too watery, make a roux with 1 tbsp of oil mixed with 1 tbsp of flour and stir into the stew.
Alternatively remove the lid from the pot and allow the stew to reduce to the desired consistency.

You can stir the yogurt into the stew or serve it separately so that each guest can add their own.
Just before serving, add the chopped sage.
Delicious with a pot of buttery mashed potatoes, some caramelized onions and deep-fried sage.

Reprinted
with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.