Recipes: Chorizo & pork belly with haricot beans

A filling, autumnal dish - it'll fill the house with delicious smells as it slow-roasts...

• 750g piece of boneless pork belly , skin removed
• olive oil
• 130g diced pancetta
• 1 large onion , chopped
• 2 garlic cloves , roughly chopped
• 1 tsp hot smoked paprika
• 200g chorizo , roughly chopped
• 400g tin chopped tomatoes
• 150ml red wine
• 400g haricot or cannellini beans , drained and rinsed
• a bunch coriander

  

  1. Heat the oven to 160C/fan 140C/gas 3. Cut the pork belly into large chunks. Heat 1 tbsp oil in a large, ovenproof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.
  2. Add the pancetta and cook for 2-3 minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook for 2-3 minutes until softened. Stir in the paprika and chorizo and cook for a minute or so. Return the pork to the pan and tip in the tomatoes. Pour in the wine and enough water just to cover - about 350ml. Season, cover and cook in the oven for 2 hours. Stir in the haricot beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and serve with crusty bread.

  Know-how

  Find a good-quality chorizo; look for the Brindisa label or buy León cooking chorizo picante from www.real-eating.co.uk

  Per serving

  594 kcalories, protein 39,2g, carbohydrate 13,6g, fat 41,1 g, saturated fat 15,4g, fibre 3,4g, salt 2,38 g