Smoky Pork & Bean Stew

• Pork Shoulder(700 g)
• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Kidney Beans(400 g)
• Black Beans(400 g)
• Beef Broth(500 ml)
• Smoked paprika(2 tsp)
• Cumin(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)optional
• Lime(1)optional

Method

1. 1

   Cut {Pork Shoulder} into rough bite-size pieces. Dice the {Onion} and {Bell pepper}, mince the {Garlic}, drain and rinse the {Kidney Beans} and {Black Beans}, and roughly chop the {Fresh parsley}.

   ~15 min

2. 2

   Heat {Olive oil} in a large pot over medium-high heat. Add the {Pork Shoulder}, {Salt}, and {Black pepper}, and cook until the pork is lightly browned on the edges.

   ~8 min

3. 3

   Add the {Onion} and {Bell pepper}. Cook until softened, then stir in the {Garlic}, {Tomato paste}, {Smoked paprika}, {Cumin}, {Oregano}, and {Chili flakes} for 1 minute until fragrant.

   ~7 min

4. 4

   Add the {Canned tomatoes}, {Beef Stock}, and {Bay leaf}. Bring to a gentle bubble, then reduce the heat and simmer until the pork is tender.

   ~30 min

5. 5

   Stir in the {Kidney Beans} and {Black Beans}. Simmer until the stew is thick, glossy, and the pork breaks apart easily. Remove the {Bay leaf}, then squeeze over the {Lime} if using.

   ~5 min

6. 6

   Ladle into bowls and scatter over the {Fresh parsley} to serve.

   ~0 min