A good recipe
I made a delicious pork and borlotti bean stew in the slow cooker last week (serving 4-6). 🥘 If you don’t have a slow cooker, I’d cook in the oven with the lid on at 160ish degrees for a couple of hours.
brown 90g unsmoked pancetta and put in the slow cooker.
gently brown 1.5 chopped white onions with 2 tsp chopped rosemary and 1 tsp dried oregano and add to the slow cooker.
brown 500g diced pork shoulder and add to the slow cooker.
add 1x 400g tin plum tomatoes, a can’s worth of water, a chicken stock cube, 2 x 400g tins drained borlotti beans, with a big pinch of salt and generous pepper. Add a parmesan rind if you have one.
cook on high for approx 4.5 hours or until the meat is tender. If you need to reduce the liquid, put a dish cloth over the pot and the lid on top of that and cook for a bit longer.
take a packet of cavelo nero and remove from the leaves from their stalks, roughly chop, and microwave with a little water for 4 minutes. Stir through the stew.
add 1/2 cup of ground almonds to thicken and enrich the stew, and stir through a bunch of chopped fresh parsley.
serve with crusty bread and a green salad or steamed buttery runner beans, and more parmesan if you want it.