Pork, apple and white bean stew
3
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Pork fillet or tenderloin, raw
400 g, (Buy 500g) fat trimmed, cut into 3cm pieces
Plain flour
3 tsp
Eschalot(s)
5 whole, halved
Garlic
2 clove(s), finely chopped
Green apple, peeled
3 medium, cut into 3cm pieces
Chicken stock cube
1 individual, to make 2 cups (500ml) liquid stock
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
Fresh rosemary
1 tbs, (2 sprigs)
Fresh sage
3 tsp, coarsely chopped
White sourdough bread
200 g, torn into chunks
Instructions
1
Heat 1 teaspoon oil in a flameproof casserole dish over medium heat. Toss pork in flour and cook, turning, for 4-5 minutes or until browned. Transfer to a bowl.
2
Cook eschalots in the same dish, stirring, for 5 minutes or until beginning to brown (add a little water if they start to stick). Add garlic and apple and cook, stirring, for 1 minute. Add a little stock and stir with a wooden spoon to remove any cooked-on bits from bottom of dish. Stir in remaining stock, pork, beans, rosemary and sage and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes.
3
Meanwhile, preheat oven to 190°C. Toss bread with remaining oil and season with salt and pepper.
4
Top stew with bread and bake, uncovered, for 15-20 minutes or until bread is golden and stew is bubbling. Serve.
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