Pork chorizo and butter bean stew
Ingredients
- 2 tsp vegetable oil
- 600g/1lb 5½oz pork shoulder, cut into serving pieces
- 150g/5½oz chorizo, cut into serving pieces
- 1 medium onion, sliced
- 1 bird's-eye chilli, seeds removed, flesh chopped
- 2 garlic cloves, finely chopped
- 75ml/2¾fl oz white wine
- 400g/14oz tinned tomatoes, chopped
- 200g/7oz canned butter beans, rinsed and drained
- 2-3 tbsp chopped fresh parsley
- 1 tbsp clear honey
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