Pork is one of the best meats you could have with stew as it easily picks up the flavour of the other ingredients; served with bread this recipe makes up a hearty meal ideal for the cooler months.

Serves 4 to 6 
Preparation and Cookinf time: Approx 60 minutes

Lamb Brand Cannellini Beans 100g

Lamb Brand Oregano 1 tsp

Lamb Brand Red Almonds 1 cup roasted

Lamb Brand Fennel Seed 1 tsp

Lamb Brand Pepper to taste

Lamb Brand Cooking Salt to taste

Pork 1kg

Onions 3

Carrots 1/2 kg

Garlic 2-4 cloves

Peeled Tomatoes 2 tins

Cumin 1 tsp

Vegetable Oil

Tomato Paste

Soak beans for a minimum of 5 hours, changing fresh water every hour if possible, the longer you soak beans the softer and less time they take to cook.

Slice up pork into cubes taking off the excess fat, add to sizzling oil in frying pan and seal. Once cooked remove and set aside. In same pan sauté the chopped onions, carrots and finally the garlic and cook for about 10 minutes.

Season with the herbs, add whole tomatoes, chicken stock and mix them together, breaking off the tomatoes with the spoon. Add the sealed pork, tomato paste, which serves as a thickening agent, any remaining tomato juice and the uncooked cannelini beans. Finally add the roasted almonds and bake in a preheated oven at 350°C for about 30 minutes