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Bean and pork stew
Bean and pork stew
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Hearty one-pot stew, the perfect balance of comfort and nutrition for easy weeknight dinners.
Ingredients:
  • 36.40 gm olive oil
  • 125g mild salami, chopped
  • 2 x 350g pork fillets, trimmed, cut into 3cm pieces
  • 1 carrot, chopped
  • 1 red onion, chopped
  • 1 celery stalk, chopped
  • 6 thyme sprigs, leaves chopped
  • 2 sage leaves, finely chopped
  • 375ml chicken stock
  • 250g baby roma tomatoes, halved
  • 2 x 400g cans butter beans
  • 400g can red kidney beans
  • 100g baby spinach leaves
  • Ciabatta, toasted, to serve
Instructions:
  • In a hot casserole dish, crisp up salami in 1 tbs oil for 2-3 minutes. Remove the crispy salami with a slotted spoon to drain on paper towel, and keep the flavorful oil in the pan.
  • Season the pork generously. Cook the pork in two batches, turning occasionally, until it is golden brown, about 2-3 minutes per side. Transfer the cooked pork to a plate and repeat the process with the remaining pork.
  • Lower the heat to medium and pour in the remaining 1 tablespoon of oil, then toss in the carrot, onion, and celery, cooking for 3-4 minutes until they soften. Introduce the garlic, thyme, and sage, cooking for an additional 2-3 minutes until aromatic. Pour in the stock, tomatoes, and beans, bringing the mixture to a simmer and allowing it to cook for 5 minutes to let the flavors meld. Reintroduce the pork to the pan and cook, stirring, for another 2-3 minutes until the pork is tender. Add the spinach and stir until it wilts. Remove from heat and serve.
  • Garnish with crispy salami and enjoy with toasted ciabatta.

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