PORK CONFIT AND CHORIZO STEW – DukesHill

Ingredients

• 2 x 500g Pork Confit
• 50g bacon, chopped
• A slug of olive oil
• 1 onion (finely chopped)
• 3 cloves garlic, finely chopped
• 2 tsp smoked paprika
• 2 tsp tomato puree
• 90g chorizo, peeled and chopped or crumbled
• 250ml red wine
• 200g tinned tomatoes
• 750ml chicken or vegetable stock
• 3 sprigs thyme
• 400g tinned butter beans, drained & rinsed (or 1/2 700g jar)
• freshly ground black pepper
• 20g roughly chopped parsley