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Ingredients
| 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 |
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+ Create new shopping listPork, Chorizo and Butterbean Casserole
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Method
- 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.
- Turn the heat down and add the garlic, butter beans, chorizo, paprika, fresh thyme, vinegar, sugar and the salt & pepper.
- Add the stock and cover with a lid.
- Simmer gently for 25 minutes and then serve with rice and lots of fresh crusty bread.
