Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare
Prep:15 mins
Serves 4
4 tbsp fat (lard if you’re budgeting, goose or duck fat if you’re not)350g assorted pork, diced (a mixture of bacon, sausage and diced pork works well)1 large onion, halved and sliced10 fat garlic cloves, peeled1 carrot, thinly sliced1 tsp fennel seeds2 tbsp red wine vinegar600ml stock1 tbsp tomato purée2 rosemary stalks, leaves picked and choppedhandful of parsley, finely chopped400g can haricot or cannellini beans, drainedfew tbsp fresh or dried breadcrumbsdrizzle of oil, whatever you havecrusty bread, to servegreen vegetables, to serve
STEP 1Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.STEP 2Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.STEP 3Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.
