<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4TrzAL_0w7iPlcT00" alt="https://img.particlenews.com/image.php?url=4TrzAL_0w7iPlcT00" width="496" height="496" ></figure><ol><li>Step 1</li><li>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.</li><li>Step 2</li><li>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.</li><li>Step 3</li><li>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.</li><li>Step 4</li><li>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. </li><li>Step 5</li></ol><ol><li>Serve with crusty bread to mop up the juices and a salad. </li></ol></div></body>

Mountain View, CA

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Pork and Bean Stew

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. 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.

Pork and Bean Stew

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