Simple and tasty one-pot that takes just half an our to make. It’s pretty low in calories too for all you January dieters!
Pork, chilli and bean stew – to serve 4
- olive oil
- 400g diced pork
- 1 red onion, sliced
- 2 cloves garlic, sliced
- a large pinch of chilli flakes
- 1 tsp ground cumin
- 1 red pepper, cut into chunks
- 400g tin chopped tomatoes
- 400ml chicken stock
- 250g small salad potatoes, halved
- 100g green beans
- small bunch of coriander, chopped
Heat 1 tbsp olive oil in a large non-stick pan.
Season the pork and quickly brown. Remove the pork from the pan and add the onion and garlic and cook for a minute.
Add the chilli flakes, cumin and pepper and cook for another couple of minutes.
Return the pork to the pan with the tomatoes and stock. Bring to a simmer and add the potatoes. Cook for 10-15 minutes then add the beans and cook for a further 5 minutes.
Season and scatter over coriander to finish.
Wine Suggestion: A juicy, ripe red with plenty of choices from either Spain, Southern Italy or the New World. Just avoid anything with too much weight and alcohol.
(Original recipe from BBC Good Food)