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Pork, Chorizo and Cannellini Bean Stew

Pork, Chorizo and Cannellini Bean Stew

The perfect hearty treat to warm you up on those chilly winter nights. A delicious meal to enjoy on a Sunday in front of the roaring fire.


  • 87 lbs pork shoulder steaks or pork shoulder
  • 1 14 oz can cannellini beans
  • 1/2 lb chorizo (cut into pieces)
  • 2 14 oz cans chopped tomatoes
  • 2 large red onions (roughly chopped)
  • 4 garlic cloves
  • 4 teaspoons smoked paprika
  • 2 teaspoons dried red pepper flakes


  1. First, slice the pork into strips, season and sauté in a heavy bottomed pan until brown all over. Remove from the pan and drain off any excess oil.
  2. Add the cut up chorizo to the pan and cook for two minutes until brown. Add the chopped onions, 4 teaspoons of paprika, 2 teaspoons of red pepper flakes, and garlic. Fry for another 2 minutes until the onion is soft.
  3. Once the onions are soft, return the pork to the pan along with ½ pint of water and the tomatoes. Season with salt and pepper to taste.
  4. Bring to a boil, then reduce heat to a simmer and cook, covered, for 1 hour on low heat (add more water if it begins to look dry). After 1 hour, remove the lid and add the cannellini beans. Simmer for 30 more minutes.
  5. Serve with some crusty bread and enjoy!


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