Our pork and bean stew has been slow-cooked to perfection. We've gone for a pork leg cut as it's lovely and tender when slow cooked (and very affordable). Paired with white wine, plenty of beans, herbs and dried prunes, it makes for a wonderful winter warmer.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
734
Ingredients
2Tbsp.
rapeseed oil
2tsp.
smoked paprika
900g
diced pork leg
200ml
white wine
420g
can butterbeans, drained
350g
sweet potatoes, peeled and chopped into 2.5cm (1in) cubes
2
rosemary sprigs
1Tbsp.
chopped oregano
6
ready-to-eat dried prunes, chopped
400ml
hot chicken stock
1
bay leaf
410g
can haricot beans
Directions
Step 1
Preheat oven to 170°C (150°C fan) mark 3. In a large bowl, mix together 1tbsp oil and 1tsp paprika, together with some salt and black pepper. Add pork and stir to coat.
Step 2
Heat the remaining oil in a large ovenproof casserole dish and brown the meat, in batches if necessary, cooking for a few minutes on all sides. Remove the pork from the pan and set aside.
Step 3
Pour the wine into the pan and, using a wooden spoon, scrape any pieces from the bottom of the pan. Add the butterbeans, sweet potatoes, rosemary, oregano, prunes, stock, bay leaf and remaining paprika. Simmer for 5min.
Step 4
Meanwhile, put the haricot beans into a food processor and blend until smooth, then stir into the casserole. Add the pork, then cover and cook in the preheated oven for 2hr or until pork is tender.
Step 5
Serve with crusty bread to mop up the juices and a salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
