Serves 4


  • Low-calorie cooking-oil spray
  • 1 pound lean pork, diced
  • 3 ounces chorizo sausage, sliced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, cored, seeded and diced
  • 2 celery stalks, sliced
  • 1 carrot, diced
  • 2 cups tomato purée
  • 1 tsp. dried Mediterranean herbs
  • 2 (14-ounce) cans cannellini beans, drained
  • 3 Tbsp. fresh bread crumbs
  • Salt and pepper, to taste


    Preheat the slow cooker, if necessary. Spray a large skillet with a little low-calorie cooking-oil spray and place over high heat until hot. Add the pork, a few pieces at a time, until all the meat is in the pan and cook for 5 minutes, stirring, until browned. Use a slotted spoon to transfer the pork to the slow-cooker pot.

    Add the chorizo and onion to the skillet and cook for 4 to 5 minutes, until the onion has softened. Stir in the garlic, red bell pepper, celery, carrot, tomato purée and herbs. Season to taste and bring to a boil, stirring.

    Place the beans in the slow-cooker pot, pour in the tomato purée mixture and stir well. Level the surface with the back of a spoon, then scatter the bread crumbs evenly over the top. Cover and cook on low for 8 to 10 hours, until the pork is tender. Spoon into shallow bowls and serve with a salad, if you like.

    From Slow Cooker: 500 Recipes (Hamlyn) by Sara Lewis.

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