Preparation time is 10minutes
Cook time is 2hours 10minutes
Total time is 2hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
- 700grams pork shoulder steaks, trimmed and chopped
- 1tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 3 medium onions, peeled and chopped
- 1tablespoons smoked paprika
- 2teaspoons chipotle paste
- 2tablespoons red wine vinegar
- 2tablespoons tomato puree
- 1 pack black beans, canned, drained
- 2 1/3 cup chicken stock, made with 1 stock cube
Description
This rich and smokey casserole is a one pot wonder with hearty black beans.
Method
Step 1 of 4
Pre-heat the oven to 160°C/140°C fan-forced. Heat the oil in a large, ovenproof casserole dish on medium high heat and cook the onions for 5 minutes.
Step 2 of 4
Add the pork chunks and cook for 3-4 minutes until sealed on all sides. Add the garlic, chipotle paste, tomato puree and smoked paprika and cook for 2 minutes, stirring to coat.
Step 3 of 4
Stir in the chicken stock and bring to a simmer. Place the lid on the casserole dish, leaving a little gap and cook in the oven for 2 hours.
Step 4 of 4
Remove the lid, stir in the black beans and cook uncovered for a further 30 minutes until the sauce has reduced and the pork is tender.
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