Pork and Smoky Bean Stew
Pork and Smoky Bean Stew



  • Olive oil
  • 400g pork tenderloin, chopped into chunks
  • 2 chopped red onions
  • 1.5 tsp smoked paprika
  • ½ tsp ground cinnamon
  • 400ml chicken stock
  • 400g black beans
  • 2 handfuls of chopped cavolo nero
  • 30g butter
  • Cooked quinoa, to serve
  • Heat a splash of oil in a large frying pan and brown the pork all over for 5 mins. Set the meat aside, add a splash more oil to the pan and cook the onions for 5 mins. Stir in the spices, cook for 1 min more, then return the pork to the pan with 400ml chicken stock and the beans. Season well and simmer for 5 mins.
  • Add the cavolo nero to the pan and cook for another 5 mins to wilt, then stir in the butter to thicken the sauce. Serve with cooked quinoa, and enjoy.
30 mins
4 serving

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