Creamy Pork & Cannellini Bean Stew With Parsley

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Once hot, add your diced pork shoulder with a generous pinch of salt and cook for 2-3 min or until starting to brown

Cut your potato[es] into large bite-sized pieces

Peel and chop your brown onion[s] into thin wedges

Crush your garlic open by squashing it with the side of a knife and discard the skins

Once the pork has started to brown, add the onion wedges, chopped potato and crushed garlic with your dried oregano

Season with a generous pinch of salt and cook for 1-2 min or until fragrant

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, mix it all together and cook for 1 min

Add 480ml [620ml] [800ml] boiled water with your chicken stock mix and cannellini beans (no need to drain!) with all the bean water

Add the soft cheese and give everything a good mix up

Bring to the boil over a high heat and put in the oven, covered, for 45 min – this is your cannellini bean & pork stew

Use this time to clear up, set the table, have a cup of tea or simply chill!

Chop the parsley finely, including the stalks

Remove the dish from the oven and stir through the grated Italian cheese with a pinch of salt and pepper