Bean and pork stew
Initially, I wasn’t sure if I’d type up this recipe.
But it seriously grows on you and the next day, Nat and I simultaneously messaged each other in disbelief at how good the stew was for lunch.
There is no question that as far as recipes I’d cook for a work lunch, this is one I would do again and again. And if you have followed this blog for a while, you’ll know that I try to put a bit of effort into workday lunches and often cook dishes especially for the weekday lunch run.
It is super healthy, it’s full of those beans we don’t get enough of and it would easily double and freeze.
It started life like a calf finding its feet for the first time, though once we had our head around this stew, it was all on!
2 tbsp olive oil
125gm mild salami, chopped
2 x 350gm 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 ½ cups (375ml) chicken stock
250gm baby roma tomatoes, halved
2 x 400g cans butter beans
400g can red kidney beans
100g baby spinach leaves
Ciabatta to serve
- Heat 1 tbsp oil in a casserole dish over a high heat. Cook salami, stirring for 2 – 3 minutes until crisp, then remove from the pan with a slotted spoon and drain on paper towel. Do not drain oil from pan.
- Season pork. In two batches, cook, turning for 2 – 3 minutes until golden.
- Reduce heat to medium and add the remaining 1 tbsp 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 the simmer and cook for 5 minutes or until flavours have infused. Return the pork to the pan and cook for a few more minutes, until the pork is cooked and the stew thickened. Stir through the spinach and remove from the heat.
- Scatter with the crisp salami and serve with toasted ciabatta.