Mediterranean Pork And Bean Stew - cooking recipe

Ingredients

2 tbsp olive oil
500 g pork shoulder, diced
150 g smoked sausage, sliced
2 None onions, thinly sliced
2 None garlic cloves, chopped
2 tbsp chopped fresh rosemary needles
2-4 None bay leaves
500 ml vegetable stock
250 ml dry white wine
1/2 None celery bulb, trimmed and chopped
400 g carrots, peeled and chopped
100 g sun dried tomatoes, sliced
2 x 400 g cans haricot beans, drained and rinsed
400 g jar artichoke hearts, drained and sliced

Preparation

Heat the oil in a Dutch oven or heavy bottomed pan, add the pork and brown, turning, for 5-6 mins. Add the smoked sausage, onion, garlic, bay leaves and rosemary and continue to cook for another 5-6 mins. Add the stock and wine, bring to a boil then gently simmer for 1 hour.
Add the celery, carrots, sun-dried tomatoes, green beans and artichoke hearts into the stew and continue to cook for 25-30 mins. Season to taste then serve.