Slow cooked Pork Stew with Cider Beans and Spinach

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On a rainy Sunday like today, there are few things more comforting than a bowl of stew 🍲. I had some leftover pork shoulder in the freezer that needed using up, so I bought some cider and had a play with what was in the fridge and cupboard. He resulting stew is deeply satisfying, and a great remedy to the rain β˜”. Enjoy!


Takes 60 minutes to prepare, makes 4 work lunches

INGREDIENTS
400g pork shoulder, cooked and hacked into bite sized chunks (if you need to cook one, place a seasoned pork shoulder in a 160C oven, covered in foil, and cook for 4 hours until soft)
1 large red onion, finely diced
2 ribs of celery, finely diced
2 carrots, finely diced
2 tins of beans (red kidney, butter or cannellini all work well)
1 bag of spinach
1 x 500ml bottle of good quality cider
1 heaped teaspoon of fennel seeds
Natural Greek yoghurt
Chives, finely chopped
English mustard
Olive oil
Salt and pepper

METHOD
1) Put a large saucepan on a medium heat. At the onion, celery, carrots and fennel seeds with a touch of olive oil and seasoning. Cook down for 15 minutes or so until soft. Add a splash of water if it’s looking a little dry.
2) Add the pork shoulder, the beans (add the water from the beans too) and the cider. Bring to the boil, give a good stir, then turn down and simmer for 30 minutes.
3) Add a big spoonful of mustard, the spinach and cook for a final 5 minutes.
4) Add a couple of tablespoons of yoghurt, check the seasoning, then serve with a scattering of chives.

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