A filling pork and butter bean stew, ideal for a cold winter's night.
Ingredients
- 150g chorizo
- 1 red onion
- 2 garlic cloves
- 2 large or 4 small pork chops
- 400g can chopped tomatoes
- 100ml chicken stock
- A few sprigs of fresh thyme
- 400g can butter beans
Method
- 1. Heat a casserole and add 150g chorizo, diced, and dry-fry over a medium heat for 5 minutes, until crisp. Add 1 red onion, finely sliced, and 2 garlic cloves, crushed, and fry for 5 minutes, until tender. Remove from the pan and set aside.
- 2. Heat a drizzle of vegetable oil in the casserole and fry 2 large or 4 small pork chops, cut into pieces, until browned all over.
- 3. Return the chorizo and onion mixture to the casserole and add a 400g can chopped tomatoes, 100ml chicken stock and a few sprigs of fresh thyme. Season well, bring to the boil and simmer for 15 minutes.
- 4. Add a 400g can butter beans, drained and rinsed, and cook for a further 5-10 minutes. Check the seasoning and serve with baked potatoes.
Nutritional info
Per serving: 412kcals, 18.1g fat (6.2g saturated), 46.6g protein, 17.1g carbs, 5.9g sugar, 1.9g salt
Chef's tip
For a different twist, swap the chopped tomatoes for cider or apple juice and add 75ml double cream at the end.