How
many it serves: 6
Preparation time:30 Mins
Category : Stews Casseroles
Type: Pork
Ingredients
- 50g/2oz butter
- 1 tbsp garlic purée
- 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/1¾ pints water
- flatleaf parsley, to garnish
- crusty white bread, to serve
Recipe Steps
- 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.
» Click here for a printer-ready version of this menu
«
Back to previous page
