Main course Mediterranean Pork Spanish

Pork, chorizo and bean stew


A warming meal for a cold evening, what could be better than a hot plate of pork, bean and chorizo stew. This recipe also freezes well.


Cooking time
2 hours


olive oil
300g pork casserole, cut into small chunks
half a chorizo ring, paper removed and thickly sliced
1 large onion, chopped
2 red peppers, cut into big chunks
1-2 cloves garlic, chopped
pinch of chilli flakes
half tsp each smoked paprika and sweet paprika
pinch of dried oregano
splash of Marsala or sherry
1 x 400g tin chopped tomatoes
quarter of a pint of beef stock
a squeeze (about 1 tbsp) tomato puree
1 x 400g tin each kidney beans and cannellini beans, drained and rinsed

Add a splash of olive oil to a casserole pan and brown the pork over a high heat. Remove with a slotted spoon. Add the chorizo to the pan and fry until starting to crisp and the oil has turned red. Remove from the pan and set aside with the pork.

Turn the heat down to medium and fry the onion and peppers for a few minutes until starting to soften. Next, add the garlic, the two types of paprika, chilli flakes and dried oregano and fry for a minute or two.

Add the Marsala or sherry and bubble for a few minutes before adding the tinned tomatoes, stock and tomato puree. Return the pork and chorizo to the pan and mix well. Bring to the boil, cover and simmer for 30 minutes.

Add the beans and simmer for another ten minutes or so until the pork is tender. Taste and adjust seasoning if necessary. Serve with mash and a sprinkle of chopped parsley.

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