Spanish-Style Pork and White Bean Stew

Charmaine Lu -
  • 200g cooked white beans
  • 200g tinned chickpeas, drained
  • 150g chopped pumpkin or similar
  • 900ml chicken stock
  • 450g chopped pork loin
  • 200g sausagemeat
  • 200g pork bones
  • 2 onions, diced
  • 2 crushed garlic cloves
  • 2 carrots, chopped
  • 200g green beans, chopped
  • 2 pears
  • 2 tomatoes
  • 1 tsp smoked paprika
  • 5 saffron threads
  • 1 tbsp table vinegar
  • 2 tbsp fresh breadcrumbs
  • 2 mint leaves
  • 2 tbsp red wine vinegar
  • 15 almonds, toasted and ground
  • Olive oil
  • Brown the pork all over in a splash of oil, then set aside. Fry the pork bones and sausage meat for a few mins, then set aside as well. Add the chopped onion to the pan with a pinch of salt and fry to soften, then grated the tomatoes and add to the pan and fry until the liquid has reduced. Stir in the paprika and garlic, and fry for 1 minute more. Return the pork, bones and sausagemeat to the pan, add enough water to cover everything and simmer for 1 hour.
  • Add the pumpkin, carrots and beans to the pan, and cook on low for 5 mins. Add the saffron and mint leaves, chopped pears and breadcrumbs, season well and cook - covered - for another 20 mins. Remove the lid for the final 5 mins, discard the bones, then serve with crusty bread.
2 hrs
4 serving