- Serves 4
- 30 minutes
- Difficulty Easy
- 12 Ingredients
This is a very easy to make pork and bean stew. Ready in a short amount of time, yet full of flavour. It’s a great way to add veggies into dinner without the complaints.
Ingredients (serves 4)
- 2 Tbsp Olive Oil
- 1 Large Brown Onion, diced
- 2 Garlic Cloves, minced
- 700g Pork, diced
- 2 Medium Chorizos, sliced
- 1 x 400g can Diced Tomatoes
- 2 tbs Dried Thyme
- 2 x 400g cans Mixed Beans (e.g., Butter Beans, Cannellini Beans)
- 1 x 400g can Kidney Beans
- 1 Carrot, diced
- 50g Baby Spinach Leaves
- Optional Crusty Bread, to serve
- Heat olive oil on medium heat in a large pot. Add onion and garlic. Cook stirring until onion is soft.
- Add the pork and cook until browned. Stir it occasionally so that all pieces are browned all over.
- Add the chorizo, tomatoes and thyme. Stir it through and let simmer for 2 minutes.
- While the meats are simmering, drain all cans of beans and rinse under cold water. Add the beans to the pot and mix through. Add a cup of boiled water to increase the liquids. Simmer for 1 minute.
- Add carrots and mix through. Place spinach on top and cover the pot. Let it simmer, covered, for 10 minutes. Then mix the spinach through.
- Serve stew with crusty bread. The liquid will have the flavours of the onion and chorizo, so is great for dipping bread in.
Choose your favourite cuts of pork, as long as they can be diced. I used pork steaks, but sometimes I add pork ribs and pork belly pieces. Chorizo can be replaced with pepperoni, salami or any other cured meats, however this is what creates the flavour in the liquid, so keep that in mind. For something different, try broad beans instead of canned beans (broad beans need to be cooked for longer, so best to cook these prior to adding to stew).