Pork and butter bean stew

Method

1. Heat a casserole and add the chorizo, diced, and dry-fry over a medium heat for 5 minutes, until crisp. Add the red onion, finely sliced, and the 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 the pork chops, cut into pieces, until browned all over.
3. Return the chorizo and onion mixture to the casserole and add the chopped tomatoes, the chicken stock and a few sprigs of fresh thyme. Season well, bring to the boil and simmer for 15 minutes.
4. Add the butter beans, drained and rinsed, and cook for a further 5-10 minutes. Check the seasoning and serve with baked potatoes.