Bean and pork stew
Bean and pork stew
Ingredients
- 2 tbsp olive oil
- 125g mild salami, chopped
- 2 x 350g pork fillets, trimmed, cut into 3cm pieces
- 1 carrot, chopped
- 1 red onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, crushed
- 6 thyme sprigs, leaves chopped
- 2 sage leaves, finely chopped
- 1 1/2 cups (375ml) chicken stock
- 250g baby roma tomatoes, halved
- 2 x 400g cans butter beans
- 400g can red kidney beans
- 100g baby spinach leaves
- Ciabatta, toasted, to serve
Instructions
- 1
Heat 1 tbs oil in a casserole dish over high heat. Cook salami, stirring, for 2-3 minutes until crisp, then remove from pan with a slotted spoon and drain on paper towel. Do not drain oil from pan.
- 2
Season pork. In 2 batches, cook, turning, for 2-3 minutes until golden. Remove from pan and repeat with remaining pork.
- 3
Reduce heat to medium and add remaining 1 tbs oil. Add the carrot, onion and celery, and cook for 3-4 minutes until softened. Add garlic, thyme and sage, and cook for 2-3 minutes until fragrant. Add the stock, tomatoes and beans, bring to a simmer and cook for 5 minutes or until flavours have infused. Return the pork to pan and cook, stirring for a further 2-3 minutes until pork is tender. Add spinach and stir until wilted. Remove from heat.
- 4
Scatter with crisp salami and serve with toasted ciabatta.