Pork and butter beans with mint

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

handful of fresh rosemary sprigs, leaves finely chopped

2 garlic cloves, finely chopped

1½lb (675g) pork tenderloin, cut into small, bite-size cubes

½ cup dry white wine

2 x 14oz (400g) cans butter beans or lima beans, drained and rinsed

2 cups hot chicken stock

handful of fresh mint leaves

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large deep frying pan over low heat. Add the onion, rosemary, and a pinch of salt. Cook for about 5 minutes until soft, then add the garlic and pork. Continue cooking for a few minutes, stirring from time to time, until the pork is no longer pink. Increase the heat to high, add the wine, and cook for a couple of minutes until the alcohol evaporates.

2 Add the butter beans, pour in the stock, and allow to simmer for about 20 minutes. Add a little more stock if needed, but be careful not to make the mixture too soupy.

3 Crush some of the beans with a fork, taste, and season the dish with salt and pepper if needed. Stir in the mint, and serve hot.

Pork and butter beans with mint