Pork and Butter Bean Stew Recipe with Apple Sauce and Black Pudding

Pork and butter bean stew with sage, Bramley apple sauce and black pudding.

Pork and Butter Bean Stew Recipe with Apple Sauce and Black Pudding

This delicious and hearty pork and black bean stew is cooked in ham stock and Braley apple sauce, giving the dish subtle sweet, sour and salty vibes and is finished with rich black pudding and fresh sage.

Course Main Course

Cuisine British

Keyword pork and apple stew, pork and bean stew, pork and black pudding, pork stew

Prep Time 5

Cook Time 1 40

Total Time 1 45

Servings Servings

Calories 659kcal

Author Brian Jones

Ingredients

350 g Diced Pork Shoulder 12oz
1 tablespoon Cooking Oil
¼ teaspoon Salt
1 Medium Onion 150g
75 g Bramley Apple Sauce
12 Sage Leaves
375 ml Ham Stock 1½ Cups
175 g Black Pudding 6oz
15 g Butter 1 Tbsp
400 g Butter Beans 2 Cups drained and cooked (I use jarred beans)

Instructions

If your pork is not already diced, cut it into large 35mm (1½") chunks.
Top and tail the onion, cut it into 8 wedges, then break it into petals.
Season the pork with the salt, then heat the cooking oil in a 20cm (8") heavy-based pot over a medium-high heat.
When the oil is hot, add the pork and brown on all sides.
Toss in the onion petals and cook for another 3-4 minutes or until lightly softened.
Add half of the sage leaves (roughly torn), the ham stock and the Bramley apple sauce, reduce the heat to low, add a lid and simmer for 75 minutes.
Whilst the stew is cooking, remove the skin from the black pudding and cut it into a 10-15mm (½") dice.
Shred the remaining sage leaves.
7-8 Minutes before the stew has had its 75-minute cooking time, heat a 25cm (10") frying pan over a medium-high heat, and add the butter.
When the butter begins to foam, add the black pudding and saute until crispy.
Add the shredded sage leaves, cook for a further minute, then transfer them to the stew with the drained cooked butter beans, and cook for a final 10 minutes.

Nutrition