This pork stew recipe has made it onto the meal planner as it’s a hearty dish, easy to make, extremely cheap and the kids love it. The pork cooks for a very long time so is very tender.
If we haven’t had any green veg that day I do some green beans with it, otherwise it’s just crusty bread to dunk. We also love have the leftovers the next day served with rice.
The children love helping out in the kitchen, but this requires some quite difficult cutting so you may want to just get the older ones involved.
Pork, Chorizo and Cannellini Bean Stew
Ingredients (serves 5)
- 850g pork shoulder steaks/pork shoulder
- 400g tin cannellini beans
- 250g of cooking chorizo (chorizo ring or several packs of the ready chopped)
- 2 x 400g tins chopped tomatoes
- 2 large red onions
- 4 garlic cloves
- 4 teaspoons paprika
- Slice the pork into strips and fry off in a casserole dish (which has a lid) until brown all over. Remove from the pan and drain off the fat
- Cut the chorizo into small chunks (or use the ready cubed) and add to the pan, brown off for two minutes then add the chopped onions, four teaspoons of paprika and the chopped garlic. Fry for a further two minutes until the onion has softened
- Add the pork back to the pan along with ½ a pint of water and the tinned tomatoes. Season to taste
- Simmer for one hour on a low heat with the lid on. Then remove the lid, add the cannellini beans and simmer for a further 30 minutes
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