Pork and butter bean stew
Ingredients
- 50g/2oz butter
- 1 tbsp garlic ±θ³ά°ωΓ©±π
- 2 tsp sweet paprika
- 2 tsp caraway seeds
- 255g/9oz belly pork, boned and cubed
- 85ml/3fl oz dry white wine
- 255g/9oz butter beans (soaked overnight)
- 1 litre/1ΒΎ pints water
- flatleaf parsley, to garnish
- crusty white bread, to serve
Method
Melt the butter in a large casserole dish or saucepan. Add the garlic and fry for 2-3 minutes until soft. Toss in the paprika and caraway seeds and fry for 2-3 minutes.
Add the cubes of belly pork and cook for 4-5 minutes, stirring occasionally, until browned. Season with salt and ground black pepper.
Pour in the wine and, when it has all but evaporated, add the butterbeans.
Pour in the water and simmer, uncovered, for two hours. If the stew becomes dry, add some more water.
Ladle into bowls, garnish with parsley and serve with crusty white bread.
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