Pork and Bean Casserole

Ingredients:

• 1 kilo pork shoulder cut into cubes
• Olive oil
• 1 large Spanish onion, peeled and finely chopped
• 1 large garlic clove, peeled and crushed
• 6 large tomatoes, peeled and chopped
• 200 g of Spicy Chorizo sausage, sliced
• 2 red peppers, deseeded and chopped
• 400 ml stock made with half a chicken stock cube
• 1 x 400 g tin of white haricot beans
• Black pepper
• Small handful of washed chopped parsley

Method:

1. Turn on oven to 180C
2. Gently fry the onion and garlic in a small amount of olive oil until they are translucent, but not brown – transfer to an ovenproof casserole dish with a lid, using a slotted spoon.
3. Quickly brown the pork pieces, you may need to do this in batches, and add them to the casserole dish.
4. Fry the Chorizo in the same pan and add to the casserole.
5. Fry peppers lightly in the pan and add to the casserole – pour off any excess oil from the pan
6. Put chopped tomatoes in pan and stir to dissolve all the sticky deposit then pour over it the pork and Chorizo
7. Add stock to the casserole and a hearty grinding of black pepper cover and put into the over for 1 hour.
8. Open the tin of beans and drain off the liquid.  Take about 1 tablespoon of the bean and mash them with a fork (this is to thicken the gravy).
9. After 1 hour, add the beans, including the mashed portion, to the casserole and leave in the oven for a further 20 minutes.  Garnish with chopped parsley and serve.