- 500g white beans
- 2 Tbs Oil
- 250g pork shoulder, cut into large chunks
- 100g chorizo sausage, sliced
- 1 large carrot, sliced
- 1 large onion, chopped
- 8 peeled garlic cloves
- 1 ham hock
- 1 Tbs ground coriander
- 2 bay leaves
- 1 tin chopped tomatoes
- 1L water
- 1Tbs piri-piri sauce
- Black pepper and Salt
- Crusty bread to serve.
Soak beans for at least 2 hours. If you don’t have 2 hours, soak in boiling water for 30 minutes.
Preheat oven to 150C.
In a large pot, brown the pork shoulder in oil – do this in batches then set aside
To the same pot, add the onion, carrot and chorizo then sauté until softened.
Return the pork to the pot then add garlic, ham hock, coriander, bay leaves, tomatoes, drained beans and water. Bring to a simmer and cover with a lid. Cook in the oven for 90 minutes.
Remove from oven and test the beans – if the beans are not yet tender, return to the oven to continue cooking.
Once beans are tender, add piri-piri sauce and season with salt and pepper to taste.
Ladle into bowls then serve with crusty bread on the side.