Pork stew

NOTE: If you are using dried butterbeans, you will have to soak them overnight. You can add any vegetable you have to this stew according to what’s in season (courgettes, carrots, aubergines, etc.).

NOTE: You should only start timing the stew once the pressure cooker has reached pressure.

INGREDIENTS (serves 6):
pork ribs, cut into pieces
4 or 5 medium potatoes: 2 grated, 3 cut into chunks
250g dried butter beans, soaked overnight
1 medium onion, roughly chopped
3 or 4 cloves garlic
2 green peppers, roughly chopped
3 tomatoes, roughly chopped
a pinch of chilli pepper
olive oil
salt and pepper
stock or water

Heat some oil in a large pressure cooker and fry first the onions, then the green peppers and then your other vegetables until soft. Add the tomatoes and fry for another couple of minutes and before adding the pork and potatoes. Stir well and season with salt and pepper.

Cover well with water and bring to the boil. You will probably need about 1.2 – 1.5 litres of water/stock. The beans will absorb some of the water so it is important that you have enough liquid in the pan. If you bring the mixture to the boil before putting on the lid, you can see whether you need to any more liquid. Generally speaking, there needs to be about an inch of liquid above the level of the stew.

Cover the pan with the lid, engage the mechanism and bring to pressure.

Once the pan has reached pressure, cook for 30 minutes before turning off the gas.

You can either let it return to normal pressure or run it under the cold tap to lower the pressure quickly.


Vegetarian chilli sin carne

Any vegetables can be used for this recipe depending on what you have available. Aubergines also work well in it along with courgettes, carrots, etc.

400g jar lentils
400g jar red kidney beans
2 x 400g tins chopped tomatoes
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 leek, chopped
3 stalks celery, chopped
5 cloves garlic, finely chopped
chilli powder
cummin powder
ground coriander
vegetable stock
salt and pepper

Heat some oil in a large frying pan and gently fry the onion, pepper and garlic. Add the other vegetables and fry for another couple of minutes.

Add the spices and heat through, and then add the lentils and red kidney beans and mix well.

Add the tomatoes and bring to the boil. Simmer while the rice cooks.