Pork, sausage and beans
Pork strips browned with paprika, salt, pepper, chipotle and cayenne, and slices of Spanish chorizo are simmered in broth before a can of baked beans is added to make a delicious stew.
Servings 4 people
Ingredients
- 2 tablespoons olive oil
- 1 onion peeled and chopped
- 4 cloves garlic peeled and chopped
- 2 bell peppers deseeded and diced
- 1 carrot peeled and cut into small cubes
- 1 bay leaf
- 2 sprigs oregano leaves only
- 900 grams pork loin (not tenderloin) about two pounds, cut into strips
- 2 tablespoons salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon chipotle
- 200 grams spicy sausage (Spanish-style chorizo is used here) about 7 oz., sliced
- 2 cups vegetable broth
- 1 can baked beans 400 grams / 14 oz.
Instructions
- Heat the olive oil in a thick-bottomed pan and saute the onion, garlic, bell pepper, carrot, bay leaf and oregano until the onion pieces are starting to soften.
- Spread the pork over the sauteed vegetables and sprinkle in the salt, pepper, paprika, cayenne and chipotle.
- Cook the pork, stirring, just until no longer pink.
- Add the sausage slices and cook, stirring often, until the sausage slices start to render fat.
- Pour in the broth and bring to the boil.
- Lower the heat, cover the pan and simmer until the pork is tender is the liquid has reduced to less than half.
- Add the canned beans and stir.
- Taste the sauce and adjust the seasonings, if needed.
- Cook until the stew is simmering.
- Serve your pork, sausage and beans with rice or bread.
