Add the chopped tomatoes and the butter beans, then return the cooked pork ... To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic ...

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 ...

It’s a thick bean stew that can be served with all sorts of pork meat. It was invented by the slaves who were brought from Africa, during colonisation to work in the large estates and plantations in ...

Delicate in flavour, these beans retain their shape surprisingly well, making them an excellent candidate for slow-cooked stews. This dish, however, plays up to their creamy texture by dressing them ...

Make sure you have lots of crusty bread to hand for soaking up every last bit of this spicy, Mediterranean-style pork and bean stew. John Torode's signature five-hour pork belly recipe is well worth ...

Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned.

The citrussy sweetness in the marmalade works wonders with the punchy salsa verde. Turn up the heat with Feijoada, the beloved Brazilian pork and black bean stew. We'll show you how to make this rich ...

Please tell me what to ask the butcher for if I am going to make a rich, wintry pork and bean casserole. Should I buy a cut that is on the bone, and is lean better than fat pork. I have heard ...

Meanwhile, cut the kernels off the corn cobs. Add to the pork and cook for a few minutes, then serve topped with plenty of fresh coriander and steamed brown rice. Cook’s notes: Mix the rice with beans ...