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Pork, Chorizo and Butterbean Casserole

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3 tbsp tbsp Balsamic Vinegar Balsamic Vinegar
1 pinches pinch Caster Sugar Caster Sugar
1 Chicken Stock Chicken Stock
100 g g Chorizo Chorizo
2 tins tin Bean Bean
3 cloves clove Garlic Garlic
1 tbsp tbsp Paprika Paprika
1 tsp tsp Pepper Pepper
1 packet packet Pork Steak Pork Steak
3 tsp tsp Olive Oil Olive Oil
1 dash dash Salt Salt
3 sprigs sprig Thyme Thyme
350 ml ml Water Water

Pork, Chorizo and Butterbean Casserole

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45 min


  1. Heat the oil in a large casserole dish. Once hot, add the pork steaks to the pan and cook for four minutes on each side.
  2. Turn the heat down and add the garlic, butter beans, chorizo, paprika, fresh thyme, vinegar, sugar and the salt & pepper.
  3. Add the stock and cover with a lid.
  4. Simmer gently for 25 minutes and then serve with rice and lots of fresh crusty bread.