Pork, Chorizo & Butter Bean Stew
This comforting stew is packed full of flavour, thanks to the intensity of the chorizo sausage, the tenderness of the pork and the creaminess of the butter beans.  A wonderful stew for the colder months.    
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 70 mins
Total Time: 80 mins
Ingredients
  • 2 tbsp vegetable oil
  • 600 g pork shoulder (cut into bite-sized pieces)
  • 150 g chorizo (sliced & halved)
  • 1 medium onion (peeled & sliced)
  • 1/2 tsp chilli flakes
  • 2 garlic cloves (peeled & finely chopped)
  • 100 ml white wine
  • 400 g tin of chopped tomatoes
  • 400 g butter beans (drained)
  • 1 tbsp honey
  • 2 tbsp fresh flat leaf parsley (finely chopped)
Instructions
  1. In a large frying pan or casserole heat the oil over a medium heat, add the pork and fry for 4-5 minutes, or until browned on the outside but not completely cooked on the inside, remove and set aside.
  2. Add the chorizo to the pan and fry for 3-4 minutes, or until the oils start to release. Remove from the pan and set aside with the pork.
  3. Add the onion to the same pan and fry for 2-3 minutes, or until softened. Now add the chilli flakes and garlic, fry for one minute. Pour in the wine and bring the mixture to a simmer. Simmer for a few minutes until the volume of liquid has reduced by a quarter.
  4. Add the chopped tomatoes and butter beans, then return the cooked pork and chorizo to the pan and stir well. 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. If you like the pork extra tender cook for longer and add a few tablespoons of water now and again, when the sauce becomes too dry.
  5. To serve, stir in the honey and season, to taste, sprinkle with the parsley. Divide between 4 plates and serve with seasonal vegetables or crusty bread. Enjoy!