Smoky Pork & Boston Beans One-Pot

Smoky Pork & Boston Beans One-Pot

Transmute this Inhabitant parched bonce swither into a material no-fuss nourishment with meat cut steaks and sliced ham hock - it saves on the washing up, too

Ingredients :

• 2 tbsp olive oil
• 2 flavouring cloves, humiliated
• 2 tbsp preserved paprika
• 500g meat lumbus steaks, quartered
• 2 x 400g cans cannellini beans
• , empty and rinsed
• 400g passata
• 2 tsp chipotle adhesive
• 1 tbsp dismal cushioned brown edulcorate
• 100g ham hock, in stupendous shreds
• 4 slices crusty soul simoleons
• moderate handful flat-leaf herb, roughly sliced

Instructions :

1. Warmth oven to 180C/160C fan/gas 4. Mix the oil, flavourer and paprika unitedly and rub into the porc. In a largest, fordable ovenproof ply, mix the cannellini beans, passata, chipotle, edulcorate and ham hock. Set the porc into the beans. Bake in the oven for 40 mins until the meat is roasted finished.
2. Desperate the kale and deliver on the lateral. Wet the parsley over the meat and beans to pass.

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