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We are thrilled to share this deliciously flavoursome and hearty recipe by the lovely Charlotte Pike, from her newly published cookbook, "Quick Prep, Slow Cook".
This is a fantastic Brazilian-inspired pork and bean stew. Rich in flavour and offering the perfect balance of smoky chilli heat, fresh citrus zing, herby aromatics and tender pork, it's wonderful served with rice, baked potatoes or simply some crusty bread.
If you have a sear or braise function on the slow cooker, switch it on and add the oil, onions, garlic and red chilli, followed by the pork, chorizo and bacon, and then fry for a couple of minutes to start to get the dish cooking.
If your slow cooker does not have this function, it is worth taking the trouble to do this in a large frying pan, on a high heat. Once the ingredients start to smell fragrant, transfer the ingredients to the slow cooker.
Add the thyme, bay, vinegar and stock, cover with a lid and cook on low for at least four hours, until the pork is very tender and the sauce tastes well-balanced.
The fat and paprika from the chorizo will have added a rich, red colour.
Add the orange juice and stir in. Taste, add more salt or pepper if it needs it, and serve, topped with fresh coriander.
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