Colin Fassnidge's warming pork and bean stew

When it’s cold outside, cosy up with this pork and legumes stew. Packed with fresh ingredients and loads of flavour, it’s the ultimate comfort meal.



2h 15m


  • 1 tbs olive oil
  • 400g pork shoulder, diced
  • 2 brown onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 garlic bulb, halved horizontally
  • 2 dried bay leaves
  • 100g ginger, finely grated
  • 2 whole star anise
  • 100ml soy sauce
  • 2 tsp apple cider vinegar
  • 400g can cannellini beans, rinsed, drained



Preheat oven to 140˚C. Heat the oil in a large flameproof casserole pan. Add the pork and cook, turning occasionally, for 10 mins or until golden and caramelised. 


Add the onion, carrot, garlic and bay leaves and stir to combine. Cook for 5 mins. Add the ginger and stir to combine. Add 4 cups (1L) water, the star anise, soy sauce and vinegar. Bring to the boil. Cover and bake for 2 hours or until the pork is tender.


Add beans to the pork mixture and stir until combined and heated through. Divide among serving bowls to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.