Pork and bean chowder

Prep: 10 mins
Cook: 40 mins
Pork and bean chowder

1 large onion – chopped

2 garlic cloves – chopped

4 tblsp olive or rapeseed oil

300g pork shoulder or loin, sliced into 1 cm thick pieces

2 tins cannellini or haricot beans, drained and rinsed

500ml passata or two tins chopped tomatoes

2 sprigs fresh thyme

Hand-full chopped fresh parsley

Salt and pepper

100ml Avonmore Cooking Cream, plus extra for serving

Avomore Cheddar Cheese for serving

Heat the oil in a heavy-bottomed pan; add the meat and brown in batches. Browning will greatly improve the flavour of the dish so don’t add too much to the pan at once or it won’t get hot enough.

Turn the heat down a little and add some extra oil, cook the onions and garlic for 5 minutes, return the meat to the an and the tomatoes or passata, meat and thyme.

Cook on a low heat for 30 minutes. Stir in the Avonmore Cooking cream and season with salt and pepper, stir in the fresh parsley.

Spoon into bowls and drizzle over with Avonmore Cooking cream and sprinkle with plenty of Avonmore Cheddar Cheese. Serve with lots of warm, crusty bread.

Serves
4

Preparation Time
10 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Pork

Recipe Type
Dinner, Family Dinners, Quick Meals

Level of Difficulty
Easy

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