Ribeye of Pork and Butter Bean Casserole
Ingredients:
2x240g tins of butter beans (drained)
300g savoy cabbage
4 x carrot
120g celery
400g chopped tomatoes
3 garlic clove
1 red onion
1 tbsp smoked paprika
1 chicken stock cube
1 handful of fresh thyme
4 free-range pork shoulder steaks
Method:
Preheat the oven to fan 190C. Boil a kettle. Dissolve the stock cube in a jug with 200ml boiling water.
Heat a large frying pan with 1/2 tbsp oil on a high heat. Place the pork steaks into the pan and cook for 2-3 mins on each side, until golden. Season with sea salt and black pepper. When golden (but not cooked through) transfer to a plate and reserve for later.
Meanwhile, finely dice the onion. Finely chop or crush the garlic. Peel the carrots (optional) and dice into 1cm cubes. Finely dice the celery.
Reheat the large frying pan with 1/2 tbsp oil on a medium-high heat. Add the onion, garlic, carrots and celery, then cook for 5 mins, until softening.
Meanwhile, remove the thyme leaves from their stalks, roughly chop and add to the pan with the paprika. Cook for a further 2 mins, stirring often. Drain the beans, rinse, then add to the pan along with the tomatoes and stock. Simmer for 10 mins, until reduced and thickened. Season with sea salt and black pepper.
While the sauce simmers, thinly slice the cabbage. Once the casserole has thickened, transfer to a medium ovenproof dish. Place the pork over the top and bake for 10 mins or until cooked through.
Reheat the frying pan. Add the cabbage and a splash of water, then pan-fry for 3-4 mins, stirring often, until softened. Season with sea salt and black pepper. Serve the bean casserole and pork with the cabbage.