Pork, Fennel and Butter Bean Stew

Pork, Fennel & Butter Bean StewI have always been a fan of one-pot wonders and this has to be one of my all-time favourites!

Not to be confused with the classic, tomato-based, Spanish stew of Pork, Chorizo & Butter Beans, this wonderful piquant braise is, however, equally delicious! Whilst not strictly Spanish, this humble stew has all the hallmarks of Iberian cuisine; uncomplicated, but packed full of flavour. I must however confess that I don’t usually enjoy dishes that are overtly lemony, but this stew is an exception. The chunks of smoky chorizo adds depth to the zesty broth which, in turn, balances the richness of the pork shoulder. All great meals are about balance, and this stew walks that tightrope brilliantly!

Traditional accompaniments aside, this dish goes very well with just about anything and whilst some fresh tagliatelle or simple mash would be awesome, I personally love it with just some crusty bread. What better way to mop up the delicious sauce? Add a simple rocket/arugula salad, pour yourself a glass of chilled white wine and you have true Mediterranean bliss on a plate. Phenomenal.

For more delicious one-pot wonders, please click here

Pork, Fennel & Butter Bean Stew: Serves 4

  • 2 tbsp olive oil
  • 800g to 1kg pork shoulder, cut into large cubes
  • 100g cooking chorizo, cut into chunks
  • 1 onion, finely sliced
  • 1 fennel bulb, sliced
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 lemon, zest and juice
  • 1/2 tsp sugar
  • 1 can butter beans, drained
  • 1 tbsp. capers
  • Fresh chives


  1. In a large casserole heat one tablespoon of olive oil. Add the pork and fry until golden. Remove the pork from the pot and set aside
  2. Add the chopped chorizo to the pan and fry until crisp. Remove from the pan and set aside along with the pork
  3. Add the remaining tablespoon of olive oil to the casserole and fry the onion and fennel until soft (around 5 minutes)
  4. Return the pork and chorizo to the casserole, give everything a good stir
  5. Add the white wine and simmer briskly for a couple of minutes
  6. Pour in the chicken stock, followed by the lemon juice, zest and sugar
  7. Cover and reduce the heat to a steady, slow simmer. Cook for an hour and a half, or until the pork is very tender
  8. Add the drained butter beans and capers, cook for another 10 minutes
  9. Check for seasoning and add accordingly
  10. Garnish with snipped chives and a drizzle of olive oil


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