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.