Pork and Bean stew



  • 50ml sunflower oil
  • 3 small bay leaves
  • 1 onion, finely chopped
  • Pinch of salt
  • 100ml chopped celery
  • 3 red chillies, halved
  • 15ml crushed ginger and garlic
  • 30ml smoked paprika
  • 900g pork leg and shoulder pieces
  • 15ml ground cumin
  • 15ml ground coriander
  • 1 x 400g tin chopped tomatoes
  • 250ml boiled water
  • 1 beef stock cube
  • 15ml cocoa powder
  • Juice of 2 oranges
  • 30ml fresh oregano leaves
  • Zest of 2 oranges
  • 2 x 400g tins kidney beans, drained
  • Fresh coriander, to garnish



  1. Heat the sunflower oil in a pan, add the bay leaves and fry till fragrant.
  2. Add the chopped onion and a little pinch of salt.
  3. Sauté the onion until the pieces start to turn light golden, add the celery and sliced chilli.
  4. Fry for a minute, add the ginger and garlic paste.
  5. Stir the smoked paprika into the fried onion for a few seconds, then add the pork pieces.
  6. Coat the pork in the paprika and scrape the pan with a wooden spoon.
  7. Stir the chopped tomatoes into the pork.
  8. Dissolve the stock cube in boiled water.
  9. Pour the stock into the pan then add the cocoa powder, orange juice and zest, and oregano.
  10. Simmer until the pork is tender.
  11. Add the kidney beans and simmer for 5 minutes over low heat.
  12. Garnish with fresh coriander.