B00CU1W244_EBOK

Garnish with some chopped flat-leaf parsley if you have it to hand.
rk braised with beans,
mato and chilli
10 mins, plus soaking time COOK 7 hours
wning the pork and cooking the aromatics first helps to
ld a great flavour base for the braise, but if time is tight,
ply combine everything in the slow-cooker and turn
switch to low. The white beans will need to be soaked
rnight before cooking.
k the beans in water overnight, then drain.
ay a large frying pan with cooking oil and place over high heat.
rking in batches, cook the pork for 3–4 minutes until browned
ll sides, then transfer to the slow-cooker.
uce the heat to medium and add the olive oil, onion, garlic,
li and bay leaves. Cook, stirring, for 5 minutes until the onion
ins to soften, then add this mixture to the slow-cooker,
ng with the beans, rosemary, chicken stock and passata.
son with pepper and stir to combine, then cover and cook
ow for 6–7 hours or until the pork and beans are tender.
am or boil the broccolini until just tender. Toss with the
on juice and grind over some pepper.
erve, spoon the pork and beans into bowls, then top with
on zest and serve with broccolini alongside.