Chorizo & pork belly with haricot beans

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Cut the pork belly into large chunks. Heat 1 tbsp oil in a large, ovenproof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.
2. Add the pancetta and cook for 2-3 minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook for 2-3 minutes until softened. Stir in the paprika and chorizo and cook for a minute or so. Return the pork to the pan and tip in the tomatoes. Pour in the wine and enough water just to cover - about 350ml. Season, cover and cook in the oven for 2 hours. Stir in the haricot beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and serve with crusty bread.

Know-how

Find a good-quality chorizo; look for the Brindisa label or buy León cooking chorizo picante from www.real-eating.co.uk

Per serving

594 kcalories, protein 39.2g, carbohydrate 13.6g, fat 41.1 g, saturated fat 15.4g, fibre 3.4g, salt 2.38 g

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Ingredients

• 750g piece of boneless pork belly , skin removed
• olive oil
• 130g diced pancetta
• 1 large onion , chopped
• 2 garlic cloves , roughly chopped
• 1 tsp hot smoked paprika
• 200g chorizo , roughly chopped
• 400g tin chopped tomatoes
• 150ml red wine
• 400g haricot or cannellini beans , drained and rinsed
• a bunch coriander

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 2 hrs 30 mins

Ingredients

• 750g piece of boneless pork belly , skin removed
• olive oil
• 130g diced pancetta
• 1 large onion , chopped
• 2 garlic cloves , roughly chopped
• 1 tsp hot smoked paprika
• 200g chorizo , roughly chopped
• 400g tin chopped tomatoes
• 150ml red wine
• 400g haricot or cannellini beans , drained and rinsed
• a bunch coriander

Per serving

594 kcalories, protein 39.2g, carbohydrate 13.6g, fat 41.1 g, saturated fat 15.4g, fibre 3.4g, salt 2.38 g

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