|500 g||pork — cut in cubes|
|1||onion — cut into slices|
|50 g||brown onion soup powder|
|1 x 410 g||tinned butter beans — drained|
|salt and black pepper — to season|
|250 ml||frozen peas|
|25 ml||fresh parsley — finely chopped|
Heat half of the oil in a pot and fry the pork cubes until golden brown. Remove the pork from the pot and set aside.
In the same pot, heat the remaining oil and fry the onion until soft. Place soup powder and water in a bowl, whisk to mix well and stir into the onion in the pan together with the chutney.
Return the pork pieces to the pan. Reduce the heat, cover with a lid and simmer over very low heat for 1-1½ hours or until the meat is tender.
Add the butter beans and peas and heat through while stirring gently.
Season to taste and add the parsley.
Serve hot with your favourite starch: rice, pap, pasta or fresh bread.
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