There are allotments nearby and sometimes people leave vegetables out to take. On this occasion there was a Marrow and Gourd, so we based this meal around them.
Many moons ago I went to a Mexican restaurant and had Pork and Pinto Beans. This was absolutely and completely different! But tasty all the same. It’s a cross between two recipes I found on-line and slightly modified to incorporate what we had available. Please note this thing grows…. This would easily have fed four adults and we have a hearty portion for another meal.
The Pork shoulder had the infamous Yellow Sticker on it. I simply chopped half of the joint off, discarded the rind cubed it.
Ingredients:-
1Kg of Pork Shoulder, cut into large cubes
Plain Flour (Gluten free for us)
1 Tin of Kidney Beans
1 Tin of Haricot Beans
1 Tin of chopped Tomatoes
Tomato Puree
2 Onions, roughly chopped
2 Clove of Garlic, minced
500Ml of Beef Stock
Hot Chilli powder
Smoked Paprika
Salt & Black Pepper
Oil to fry
Method:-
(1) Mix Hot Chilli powder and Flour.
(2) Coat the Pork pieces in the Flour mix and fry to brown in batches then set aside.
(3) Fry the Onion and add the Garlic.
(4) Drain the Beans and add to a large casserole dish.
(5) Add the chopped Tomatoes, Tomato Puree, Pork, Onion & Garlic, Stock.
(6) Season well with Chilli, Paprika, Salt and Pepper.
(7) Give everything a good stir and place in the oven at 180c.
(8) Stir occasionally and cook uncovered for 2 to 2 ½ hours until the Pork is tender.
We considered serving over boiled Rice, but it really didn’t need it. So instead we had Tortilla chips to dip.
