Pork, Chorizo and Butter Bean Stew

9ProPoints®Value

Track

Prep time: 30 min

Cook time: 60 min

Other time:N/A

Serves: 

6

Ingredients

	2 teaspoons Olive Oil
	4 serving(s) (large) Pork Shoulder Joint, Lean, boneless, roasted
	150 g Chorizo Sausage
	1 medium Onion, All Types
	1 oz Waitrose Cooks' Ingredients Red Chillie
	2 clove(s) Garlic
	75 ml Dry White Wine
	400 g (as purchased) Morrisons Chopped Italian Tomatoes in Rich Tomato Juice
	1 can(s) Asda Butter Beans
	1 teaspoons (level) Honey

Instructions

• 1. Heat the oil in a larg pan over a meduim heat add the pork pieces and fry for 4-5 minutes or untill browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. 2. Add the chorizo to the pan and fry for 3-4 minutes untill crisp and golden brown, remove and set aside with the pork. 3. Add the oion and chili to the same pan adn fry fr 2-3 minutes or until softend. 4. Add the garlic and the wine and bring the mixture to a immer. Simmer for 2-3 minutes or until the volume of liquid has reduced by a quater. 5. Add the chopped tomatoes and the butter beans then return the cooked pork and chorizo to the pan and stir well. 6. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for a least 45 minutes, or untill the sauce has thickened and redced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry. 7. Just before serving, prinkle over the parsley and stir in the honey and season to taste, with salt and freshley ground black pepper as necessary. 8. Serve it up! Great with a slice of home made garlic bread!