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