Pork and Bean Spanish Stew
Pork and Bean Spanish Stew



  • 50g butter
  • 1 tbsp garlic puree
  • 2 tsp sweet paprika
  • 2 tsp caraway seeds
  • 525g cubed belly pork
  • 85ml red wine
  • 400g butter beans, from a tin
  • 1 litre water
  • Parsley, to garnish
  • Crusty bread, to serve
  • Melt the butter in a large saucepan, and gently fry the garlic to soften. Add the seeds and paprika, and fry for 3 minutes until aromatic. Add the pork cubes, cook for 5 minutes, and season well.
  • Pour in the wine, and when it has mostly evaporated, add the beans. Add the water and simmer, uncovered, for about 2 hours. Once very thick and glossy, ladle into bowls and serve with parsley and bread.
2 hrs
6 serving

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