• 1 tbsp olive oil
  • 520 g pack British diced pork shoulder
  • 2 red onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 410 g tin black-eye beans, drained and rinsed
  • 25 g plain dark chocolate
  • 250 g basmati rice, cooked, to serve
  • 1 small avocado, sliced, to serve


  1. 1

    Preheat the oven to 170ºC, fan 160ºC, gas 3. In a large ovenproof casserole dish, heat half the oil over a medium heat. Brown the pork on all sides – preferably in a couple of batches – then transfer to a bowl.

  2. 2

    Heat the remaining oil in the casserole dish, add the onions and cook for 5 minutes. Add the garlic and smoked paprika, then cook for a further 30 seconds.

  3. 3

    Add the chopped tomatoes and black-eye beans with 300ml boiling water and the browned pork, stir well and bring to a simmer. Cover and cook in the oven for 1½ hours, stirring occasionally.

  4. 4

    Remove the casserole from the oven and stir in the chocolate until it has melted. Serve with the basmati rice and avocado slices. 

Nutritional Details

Each serving provides
  • Energy 1834kj 438kcal 22%
  • Fat 14.9g 21%
  • Saturates 4.5g 23%
  • Sugars 9.6g 11%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

42.0g carbohydrate 8.5g fibre 29.6g protein

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