Pork and bean ribsticker

Pork and bean ribsticker

A slow-cooked stew which is high in taste but low in cost. This works perfectly as a filling for jacket potatoes, with rice or just with a hunk of bread.

Preparation time

15 minutes

Cooking time

2 hours

Total preparation time

135

Serving number 4

Ingredients

2 tbsp Vegetable oil
1 Onion (peeled and chopped)
2 sticks Celery (trimmed and chopped)
2 cloves Garlic (peeled and chopped)
1 can (400g) / 1 can (14oz) Tomatoes, canned with juice
1 can (400g) / 1 can (14oz) Cannellini bean, canned (rinsed and drained)
2 cubes MAGGI Beef bouillon (broth/stock) (or 1 tablet)
1 tbsp Worcestershire sauce
1 tbsp Vinegar
2 tsp Brown sugar
1 tbsp Tomato paste
1 can (400g) / 1 can (14oz) Red Kidney bean, canned (rinsed and drained)
450 g / 1 lb Pork shoulder meat (or other cut suitable for braising)

Preparation steps

Cut the pork into 2cm/1 inch cubes. Heat the oil in a flameproof casserole and fry the pork in batches until browned. Remove the pork from the casserole and set aside.

Add the onion and the celery to the casserole and fry for a couple of minutes to soften. Add the garlic and fry for another minute.

Return the pork to the casserole with all the remaining ingredients.

Bring to the boil, reduce the heat to low and cover the pan. Leave to cook over a low heat to 1 1/2 to 2 hours stirring from time to time.

Nutritional values per servingCarbohydrate, total (g) 40.00
Energy (Kcal) 504.00
Protein (g) 31.00
Fats, total (g) 25.00
Energy (Kj) 2105.00