Pork stew with bruised eye beans and chocolate

Give your table some Caribbean flavor with this delicious stew

•             READY IN1 hour 50 minutes

•             COOKING TIME1 hour 40 minutes

•             PREP TIME10 minutes

•             SERVES6


•             1 tbsp olive oil

•             520 g pack British diced pork shoulder

•             2 red onions, finely hacked

•             2 cloves garlic, squashed

•             1 tsp smoked paprika

•             2 x 400g tins hacked tomatoes

•             410 g tin bruised eye beans, depleted and washed

•             25 g plain dull chocolate

•             250 g basmati rice, cooked, to serve

•             1 little avocado, cut, to serve


1.            1

Preheat the stove to 170ºC, fan 160ºC, gas 3. In a huge ovenproof goulash dish, heat a large portion of the oil over a medium warmth. Earthy colored the pork on all sides – ideally in a few clumps – at that point move to a bowl.

2.            2

Warmth the rest of the oil in the meal dish, include the onions and cook for 5 minutes. Include the garlic and smoked paprika, at that point cook for a further 30 seconds.

3.            3

Include the cleaved tomatoes and bruised eye beans with 300ml bubbling water and the sautéed pork, mix well and bring to a stew. Spread and cook in the stove for 1½ hours, blending at times.

4.            4

Eliminate the goulash from the stove and mix in the chocolate until it has liquefied. Present with the basmati rice and avocado cuts.

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