Pork and butter bean stew
- Published: 30 Nov 08
- Updated: 18 Mar 24
This easy and filling pork, chorizo and butter bean stew, is an ideal dinner for a cold winter’s night.
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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
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Method
- 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.
- Heat a drizzle of vegetable oil in the casserole and fry the pork chops, cut into pieces, until browned all over.
- 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.
- Add the butter beans, drained and rinsed, and cook for a further 5-10 minutes. Check the seasoning and serve with baked potatoes.
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- Recipe from December 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 412kcals
- Fat
- 18.1g (6.2g saturated)
- Protein
- 46.6g
- Carbohydrates
- 17.1g (5.9g sugar)
- Salt
- 1.9g
delicious. tips
For a different twist, swap the chopped tomatoes for cider or apple juice and add 75ml double cream at the end.
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