Pork, Chorizo And Butter Bean Stew

• 2 teaspoons vegetable oil
• 600 g pork shoulder, diced
• 150 g chorizo sausage, diced
• 1 medium onion
• 1 hot chili pepper, like birds eye
• 2 garlic cloves, chopped
• 75 ml white wine
• 300 g fresh tomatoes, chopped
• 200 g butter beans (can, rinsed and drained)
• 2 teaspoons fresh honey
• 3 teaspoons chopped fresh parsley
• 1 pinch salt and black pepper

1. Heat the oil in large pan, add pork, fry for 4-5 minutes, brown on outside, but not fully cooked. remove from pan.
2. Add chorizo into pan, fry for 2 minutes, remove.
3. Still using same pan, add onions and chili, cook for 2 minutes.
4. Add garlic and wine, bring mixture to boil,then simmer until wine has reduced by a quarter.
5. Add tomatoes, butter beans, return pork and chorizo,stir well.
6. Cover with lid and simmer for 45 minutes.You may need to add water, depending on how thick you want the sauce to be.
7. Add in honey and parsley,salt and pepper to taste.
8. Serve--delicious with garlic bread.

vegetable oil, pork shoulder, chorizo sausage, onion, hot chili pepper, garlic, white wine, fresh tomatoes, butter beans, honey, parsley, salt

Taken from www.food.com/recipe/pork-chorizo-and-butter-bean-stew-361653 (may not work)