Mediterranean Pork And Bean Stew

• 2 tbsp olive oil
• 500 g pork shoulder, diced
• 150 g smoked sausage, sliced
• 2 None onions, thinly sliced
• 2 None garlic cloves, chopped
• 2 tbsp chopped fresh rosemary needles
• 2-4 None bay leaves
• 500 ml vegetable stock
• 250 ml dry white wine
• 1/2 None celery bulb, trimmed and chopped
• 400 g carrots, peeled and chopped
• 100 g sun dried tomatoes, sliced
• 2 x 400 g cans haricot beans, drained and rinsed
• 400 g jar artichoke hearts, drained and sliced

1. Heat the oil in a Dutch oven or heavy bottomed pan, add the pork and brown, turning, for 5-6 mins. Add the smoked sausage, onion, garlic, bay leaves and rosemary and continue to cook for another 5-6 mins. Add the stock and wine, bring to a boil then gently simmer for 1 hour.
2. Add the celery, carrots, sun-dried tomatoes, green beans and artichoke hearts into the stew and continue to cook for 25-30 mins. Season to taste then serve.

olive oil, sausage, onions, garlic, rosemary needles, bay leaves, white wine, celery, carrots, tomatoes, haricot beans

Taken from recipes-plus.com/api/v2.0/recipes/16988 (may not work)