Alive and Cooking

Pork and Beans

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1kg pork chops
500g red kidney beans (soaked overnight and boiled for 20 minutes)
2 (400g)cans chopped tomatoes
3 clove of garlic, chopped
2 long red chillies, (1 finely chopped, 1 roughly chopped)
1 Spanish onion, chopped fine
1 celery heart, chopped
1 handful of basil, finely shredded
½ bunch coriander (to garnish)
1 tsp ground ginger
½ tsp mixed spice
1 tsp paprika
1 tbsp tamarind paste
Splash of red wine vinegar
1ltr mixed Vegeta Chicken stock


1. In a large pot fry the pork chops until just sealed then remove and in the same pot fry the onion, celery, garlic and chilli until just soft then pour in the red wine vinegar.

2. As the vinegar boils add the ginger, paprika and mixed spice and cook until the mix is dry, then add the chopped tomatoes, red kidney beans, tamarind paste and stock.

3. Bring to a boil then simmer with no lid for one hour, then return the chops to the pot and simmer for 10 minutes.

4. Serve on rice with chopped coriander.

Pork and Beans