Serves 5 – 6

275g black beans
675g boneless belly pork rashers
60ml / 4 tbsp olive oil
350g baby onions
2 celery sticks, thickly sliced
10ml / 2 tsp paprika
150g chorizo sausage, cut into chunks
600ml / 1 pint light chicken or vegetable stock
2 green peppers, seeded and cut into large pieces
Salt and ground black pepper

1. Put the beans in a bowl and cover with plenty of cold water. Leave to soak overnight. Drain the beans into a saucepan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Drain.

2. Preheat the oven to 160C / 325F. Cut away any rind from the pork and cut the meat into large chunks.

3. Heat the oil in a large frying pan and fry the onions and celery for 3 minutes. Add the pork and fry for 5-10 minutes until the pork is browned.

4. Add the paprika and chorizo and fry for a further 2 minutes. Transfer to an ovenproof dish with the beans and mix together.

5. Add the stock to the pan and bring to the boil. Season lightly, then pour over the meat and beans. Cover and bake for 1 hour.

6. Stir the green peppers into the stew and return to the oven for a further 15 minutes. Serve hot.