Spanish pork and bean stew

What you need:

• 2lb /900g  British pork, trimmed and cut into bite-sized pieces
• 1 or 2 tins  ( or jars) Spanish butterbeans
• 1½ oz /40 g  black olives
• 1½ oz /40 g  green olives
• 1 lb / 450 g  ripe red tomatoes
• 2 tbsp olive oil
• 2 medium onions, peeled and sliced into half-moon shapes
• 1 large red pepper, deseeded and sliced into 1¼ inch (3 cm) strips
• 2 cloves garlic, peeled and chopped
• 1 heaped teaspoon chopped fresh thyme, plus a few small sprigs
• 10 fl oz  /275 ml  red wine
• 2 bay leaves
• salt and freshly milled black pepper

What you do:

Pre-heat the oven to 140C / 275F /gas mark 1.

First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they’re browned.

Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes.

Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 1¼ hours.

After that, add the butterbeans, cover the pan again and cook for a further 45 minutes, or until the butterbeans are tender.


Source:

http://jwrecipes.com/meals/spanish-pork-bean-stew/