TIME: 100 min
SERVINGS: 6
DIFFICULTY: 3

INGREDIENTS:

• 2 tsp vegetable oil
• 600 g pork shoulder, cut into portions
• 150 g orange-flavoured pork sausage, chopped
• 1 medium onion, finely chopped
• 1 small chili pepper, deseeded and finely chopped
• 2 garlic cloves, finely chopped
• 75 ml white wine
• 400 g chopped tomatoes (canned)
• 200 g cooked beans
• 2-3 tbsp parsley, finely chopped
• 1 tbsp honey
• Salt, to taste
• Freshly ground black pepper, to taste

METHOD:

Prepare the beans: Soak the beans overnight.

The next day, drain and place them in a pot with fresh water. Boil over medium heat for 35 minutes without adding salt. Remove from heat and set aside.

Brown the pork: Heat the oil in a large pot over medium heat. Add the pork pieces and sear for 4-5 minutes until golden brown on the outside but not fully cooked inside. Remove and set aside on a warm plate.

Cook the sausage: In the same pot, add the sausage and sauté for 3-4 minutes until golden and crispy. Remove and set aside with the pork.

Sauté the aromatics: Add the onion and chili pepper to the pot and sauté for 2-3 minutes until softened. Stir in the garlic and white wine, allowing it to simmer for 2-3 minutes until the liquid reduces by about ¼.

Combine ingredients: Stir in the chopped tomatoes and cooked beans. Return the pork and sausage to the pot, mixing well to combine.

Simmer: Cover the pot and simmer on low heat for 45 minutes, allowing the sauce to thicken and reduce. If it becomes too dry, add a few tablespoons of water.

Finish & serve: Before serving, sprinkle with parsley, drizzle with honey, season with salt and pepper, and stir. Serve with garlic bread on the side.