Description
Don’t let the pot full of brown put you off, this recipe for Slow Cooked Pork with Butter Beans and Sherry has so much depth of flavour, and is the perfect cold weather comfort food to make ahead!
Ingredients
Scale
- 1 1/2 tbsp olive oil
- 500g diced pork shoulder
- sea salt and freshly cracked black pepper
- 2 white onions
- 150ml dry sherry
- 350ml good quality chicken stock
- 4 fresh thyme sprigs
- 560g jar Queen butter beans, drained and rinsed
Instructions
- Heat the oil in the bottom of a large, lidded casserole dish set over a medium high heat. Season the pork all over and brown in batches, setting the cooked pieces aside.
- Reduce the heat to medium low, and pre-heat the oven to 160C. Peel and thickly slice the onions before adding them to the casserole dish with a generous pinch of salt. Cook for 8-10 minutes until soft and starting to get a good amount of colour around the edges.
- Return the pork and any resting juices, followed by the sherry. Allow it to bubble away a little while you use the wooden spoon to scrape any browned bits off the bottom of the pot.
- Add the stock, the thyme and a little more salt and pepper before putting on the lid and transferring to the oven for 1 hour 30 minutes.
- Fish out the thyme sprigs, and stir in the butter beans before cooking for a further 30 minutes. Check the reduced sauce to see if you’d like to add any more salt and pepper before serving.
Notes
Two tins of drained butter beans can be used in place of the jarred ones.