Cooking time: overnight soaking, then 4 1/2 hours
ingredients
serves 6
1 pound dried white haricot (navy) beans, soaked overnight and drained
1/4 cup oil
2 pound lean pork, cut into 2 inch cubes
2 medium-sized carrots, sliced
2 small turnips, quartered
2 medium-sized onions, sliced
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon dried basil
salt and freshly ground black pepper
2/3 cup tomato paste
2 1/2 cups chicken stock
method
1. Put the beans into a saucepan, cover with fresh water and bring to the boil. Simmer for 1 hour.
2. Meanwhile, heat the oil in a skillet. Add the pork cubes, in batches, and brown on all sides. Stir in the carrots, turnips, onions, garlic, paprika, basil and seasoning and cook for a further 5 minutes.
3. Drain the beans and return them to the saucepan. Stir in the pork mixture, the tomato paste and stock and bring to the boil.
4. Cover the pan and simmer for 3 1/2 hours or until pork and beans are tender.
