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1.5 can sugar beans
30ml olive , for fry­ing
1kg leg of pork, cut into 3cm chunks
2 large onions, diced
4 cloves gar­lic, finely chopped
1.5 cans canned toma­toes
2 green/​yellow pep­pers
salt and pep­per to taste
finely chopped pars­ley or chives for gar­nish
1 Tbsp finely chopped corian­der (optional)


Pour olive oil into flat bot­tomed pot, and brown the pork on all sides. Remove from the pot and reserve.

Add more oil to the pot if nec­es­sary, and fry the onion over low heat until the onion becomes translu­cent. Add the gar­lic and fry for a fur­ther few min­utes. Return the pork to the pot and give it a good stir.

Add the can of toma­toes and bring the pot to a boil. Reduce the heat ‚then stir in the pep­pers. Sea­son to taste with salt and pepper.

Slow sim­mer for approx­i­mately 10 mins. Add the beans. Give the pot a good stir.

Cover the pot with the lid, place a cou­ple of coals on the lid and cook for approx­i­mately an hour. Mix the corian­der through the pot, just before serving.

If you feel it is nec­es­sary , serve on a lit­tle rice.

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