Pork Belly Butterbean Stew

This is such a rich, tasty stew but really is simple. It's also pretty cheap, using a good value cut of pork. We love it!

Method

1- Cut the Pork belly into small bite size pieces, cutting away any excess fat and the rind. Cut off the bone, but keep that to cook with the stew (cooks perks later when done!)

2- Melt the butter in a large pan and add the garlic, fry for 2-3 minutes until soft.

3 - Add the paprika and caraway seeds and fry for a further 2-3 minutes.

4- Add the belly pork and cook until browned and sealed all over. Keep an eye on it at this stage, as it can catch. Season with salt and freshly ground black pepper.

5- Pour in the glass of wine and cook off the alcohol for a couple of minutes, then add the water, simmer for 1hr 30mins. After that time, add the butterbeans.

6- Cook for another 30 (ish) minutes, adding more water if it gets too dry.

7- I serve this with my herb potatoes (recipe here: http://www.mydish.co.uk/recipe/1767) or some crusty white bread. Melt in the mouth.
5. Ladle into bowls, garnish with parsley and serve with crusty white bread.

Hints 'n' Tips

Comments

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really tasty, really simple and cheap to make too. Too spicy for my one and two year olds but we loved it and will defo cook it again.
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