Pork And Lima Bean Goulash - cooking recipe

Ingredients

2 tbsp canola oil
1 2/3 lb pork tenderloin, trimmed and chopped
4 None onions, diced
3 tbsp fresh thyme leaves
1 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup red wine
4 cups vegetable stock
2 None bay leaves
7 oz dried lima beans, soaked in cold water overnight then drained
1 lb carrots, trimmed and sliced
7 oz pappardelle

Preparation

Heat oil in a Dutch oven, add pork and saute over high heat for 4-5 mins, turning. Remove pork from pan and set aside. Reduce heat then add onion and 3/4 of the thyme. Add tomato paste and cook for 1-2 mins. Add flour then deglaze pan with wine. Add stock, bay leaves, pork and lima beans, cover and simmer for 1 hour. Add carrots and cook for another 30 mins.
Prepare pasta according to package instructions then drain. Season goulash and remove bay leaves. Divide pappardelle and goulash between 4 bowls. Sprinkle with remaining thyme. Serve.