Pork, chorizo and butter bean stew

1. 1

   Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate.

2. 2

   Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.

3. 3

   Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened.

4. 4

   Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter.

5. 5

   Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well.

6. 6

   Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry.

7. 7

   Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary.

8. 8

   To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.