Pork and Bean Stew

Pork and Bean Stew Recipe

Recipe by Sparky - Peas & Figs Resident Chef

This is a hearty winter dish that is cooked in one pot. The pork can be any cuts you like really but the mixture of tastes and textures from fresh and cured meat really make this dish work.

Curing is the process that preserves meat and dates back to the times before refrigeration. It is where bacon, gammon and ham all originate from. Traditionally there are three main preservatives: salt, sugar and smoke.

If chorizo is unavailable then you can use normal sausages along with 2tsp of smoked paprika (the main flavour of chorizo) or 1tsp of chili powder. You may have to pre order the cured ham hock from your market or butcher, but this is usually very cheap and normally you can choose smoked or un-smoked. Because the hock is already salted always add any extra salt at the end of cooking and taste if needed first.

Instead of using haricot beans any other tinned beans, chickpeas or lentils may be used. 


1. Cut the pork belly into 8 chunky pieces.

2. Fry over a medium heat in a large saucepan (with a lid) skin side down until golden brown, then turn over.

3. Cut the chorizo into finger thick rounds and add to the saucepan a fry for 2 minutes.

4. Add the whole ham hock.

5. Chop the onions, garlic and carrots and add.

6. Strain and rinse the beans and add along with the tomatoes, herbs and pepper.

7. Simmer on a low heat for 90 mins or until the meat starts to fall off the hock.

8. Serve with crusty bread.

Food Tags


Preparation Time: 15mins

Cook Time: 1hrs 30mins

Serves: 8 people


500g pork belly, bones removed

1 chorizo (about 150g)

1 ham hock (smoked or un-smoked)

2 onions

4 carrots

6 cloves garlic

2x 400g tins haricot beans

1x 400g tin tomatoes

2 bay leaves