Cooking time: 2 hours
Source: Collection of old Carrier's Kitchen magazines
Don't forget this recipe makes enough for twenty servings! It scales down fine, though, and you don't need to be too exact with the amounts of ingredients.
- 3kg / 6½ lb shoulder pork, without bones
- 90ml / 6 tbsp oil
- 6 medium-sized onions, sliced
- 4 garlic cloves, crushed
- 3 x 400 g / 14 oz cans of tomatoes
- 135 ml / 9 tbsp tomato puree
- 15 ml / 1 tbsp mixed herbs
- 30 ml / 2 tbsp ground chilli
- 15 ml / 1 tbsp ground cumin
- 1 bay leaf
- 850 ml / 1½ pt beef stock
- 3 x 425 g / 15 oz canned red kidney beans, drained
- Cut the pork into 10 mm / ½ inch cubes. Heat the oil in a large frying-pan until hot. Add the cubed pork and fry until lightly browned. With a slotted spoon transfer the pork to a large casserole.
- Add the sliced onions to the frying-pan and cook over medium heat for about 5 minutes until soft. Add the garlic and cook for a further minute, then transfer the onion and garlic to the casserole.
- Stir in the tomatoes with their juice, the tomato puree, herbs, chilli, cumin, bay leaf and stock. Season to taste with salt. Cover and simmer on top of the stove for 1 hour.
- Add the kidney beans, cover the casserole and continue simmering for a further 20 minutes. Remove the bay leaf and serve.
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