Pork and Bean Stew

Name: Pork and Bean Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. rapeseed oil; 2 tsp. smoked paprika; 900 g diced pork leg; 200 mL white wine; 420 g can butterbeans, drained; 350 g sweet potatoes, peeled and chopped into 2.5cm (1in) cubes; 2 rosemary sprigs; 1 tbsp. chopped oregano; 6 ready-to-eat dried prunes, chopped; 400 mL hot chicken stock; 1 bay leaf; 410 g can haricot beans

A great hearty casserole for autumn, to warm you up when the days get cooler.

By The GH Kitchen TeamUpdated: 15 October 2024

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Our pork and bean stew has been slow-cooked to perfection. We've gone for a pork leg cut as it's lovely and tender when slow cooked (and very affordable). Paired with white wine, plenty of beans, herbs and dried prunes, it makes for a wonderful winter warmer.

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Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Cal/Serv:

734

Ingredients

2 Tbsp. rapeseed oil
2 tsp. smoked paprika
900 g diced pork leg
200 ml white wine
420 g can butterbeans, drained
350 g sweet potatoes, peeled and chopped into 2.5cm (1in) cubes
2 rosemary sprigs
1 Tbsp. chopped oregano
6 ready-to-eat dried prunes, chopped
400 ml hot chicken stock
1 bay leaf
410 g can haricot beans

Directions

1. Step 1
  Preheat oven to 170°C (150°C fan) mark 3. In a large bowl, mix together 1tbsp oil and 1tsp paprika, together with some salt and black pepper. Add pork and stir to coat.
2. Step 2
  Heat the remaining oil in a large ovenproof casserole dish and brown the meat, in batches if necessary, cooking for a few minutes on all sides. Remove the pork from the pan and set aside.
3. Step 3
  Pour the wine into the pan and, using a wooden spoon, scrape any pieces from the bottom of the pan. Add the butterbeans, sweet potatoes, rosemary, oregano, prunes, stock, bay leaf and remaining paprika. Simmer for 5min.
4. Step 4
  Meanwhile, put the haricot beans into a food processor and blend until smooth, then stir into the casserole. Add the pork, then cover and cook in the preheated oven for 2hr or until pork is tender.
5. Step 5
  Serve with crusty bread to mop up the juices and a salad.

Per Serving:

Calories: 734
Total carbs: 37 g
Sugars: 9 g
Total fat: 14 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time