|1 Tbs||fresh chillies — 573|
|800 g||pork — boneless shoulder or skinless belly, chopped|
|100 g||chorizo — sliced|
|1||onion — finely chopped|
|1||carrots — peeled, finely chopped|
|1 tsp||fennel — seeds, crushed|
|2 tsp||paprika — hot, smoked|
|2||garlic — cloves, finely chopped|
|1 Tbs||tomato purée|
|2 Tbs||vinegar — red wine|
|400 g||tinned tomatoes — chopped|
|400 g||butter beans — tinned, drained and rinsed|
|fresh parsley — finely chopped|
Heat the oil in a casserole dish over a medium/high heat.
Season the meat with salt and pepper and then, in batches, brown the pork on all sides – it is important not to overcrowd the pan. Once all the meat is browned, set to one side.
Add the sliced chorizo and fry for a couple of minutes, allowing the sausage time to release some of its flavour and brown slightly.
Add the diced carrot and onions, sauté for 5 minutes until the vegetables begin to soften. Add the fennel seeds, smoked paprika (or alternative), garlic and bay leaves, sauté for a another couple of minutes
Add the sugar and tomato purée, followed by the vinegar. Stir and allow everything to bubble for a moment or so.
Add the tomatoes, fill the empty tin with water and add that too.
Return pork to the pot and season with salt and pepper.
Bring to the boil and reduce to a steady simmer. Partially cover the pot with a lid and cook gently for about an hour and a half. Stir occasionally and top up with some water if it starts to dry out too much.
Add the butter beans, stir and continue simmering for another 15 to 20 minutes.
Taste for seasoning and garnish with finely chopped parsley just before serving. Serve with a light salad, some griddled bread, mash or rice and some sautéd kale.
Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
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