Big on flavour!
INGREDIENTS
1 packet (500g) boneless smoked-pork rashers, cubed
2 Tbsp (30ml) oil
1 onion, chopped
2 cloves garlic, minced
1 sachet (50g) tomato paste
1 can (410g) whole peeled tomatoes
1 Tbsp (15ml) soy or Worcestershire sauce
2 cups (500ml) beef stock
1 bay leaf
1 can (400g) borlotti beans, drained and rinsed
1 can (400g) cannellini beans, drained and rinsed
Salt and milled pepper
10 drops Tabasco sauce (optional)
Handful parsley, chopped
Toast, for serving
METHOD
Fry pork in oil in a pot over low heat until crisp.
Remove half and set aside.
Add onion and garlic to pot and fry until soft.
Stir in tomato paste and fry for another 2 minutes.
Add tomatoes, soy or Worcestershire sauce, stock and bay leaf.
Cover and simmer for 20-30 minutes.
Add beans.
Season.
Simmer for 15 minutes.
Stir in Tabasco, if using.
Sprinkle with reserved pork and parsley.
Serve with toast.
