Pork Hock and Butterbean Stew

Preparation time: 30 mins
Cooking time: 3 hrs

What you need

1 John Penny pork hock
2 tbsp olive oil
1 large onion, sliced
1 red pepper, sliced
3 cloves garlic, sliced
Parsley, chopped
1 tbsp paprika
125ml sherry
750ml chicken stock
150g butterbeans, soaked overnight
1 tin chopped tomatoes
1 tbsp tomato puree
Bay leaf

How to cook

Cover the pork in cold water, bring to the boil and then drain.

Gently soften the onion, pepper and garlic with some salt in the oil for about 10 minutes. Add the parsley and cook for a further five minutes before stirring in the paprika.

Deglaze the pan with the sherry and allow to bubble for a minute or two.

Now add the remaining ingredients, stir through and add to the pork hock pan.  Bring to the boil and then simmer for 2½ hours.

Remove the pork hock, shred the meat and add this and the bone back to the pot. Cook for a further half an hour.  Just before serving, check for seasoning and add the chopped parsley.

Delicious served with crusty bread.

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