How to make it

  • Heat about 1tbsp of oil in a large pot, and fry the pork in batches until well browned and set aside.
  • Add the onion and garlic and cook for 2 or 3 minutes, until softened.
  • Stir in the paprika and chorizo and cook for a minute.
  • Put the browned pork back in the pan along with the tomatoes, the wine and about 300ml water.
  • Season, cover, and leave to stew gently for about 2 hours.
  • Stir in the beans and leave to cook for a further 30 minutes, uncovered.
  • Serve with chopped coriander.

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