The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Pork & Cannellini Bean Stew with Black Garlic
Pork and beans have never looked – or tasted – better. Simmer cannellini beans and free-range British pork strips with tomatoes, umami porcini and black garlic. Garnish with peppery rocket, fresh-cut chives and a drizzle of tangy balsamic vinegar. It's a bowlful of comfort.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 shallot
- 230g cannellini beans (cannellini beans, water, salt)
- 5g dried porcini mushrooms
- 300g free-range pork strips
- 110g baby tomatoes
- 40g rocket
- 4 black garlic cloves
- 1 handful of fresh chives
Nutritional Information
Calories: 477
Protein: 44g
Carbs: 23g
Fat: 21g
Ingredients
- 40g rocket (use half)
- 4 black garlic cloves (use half)
- 110g baby tomatoes (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 5g dried porcini mushrooms (use half)
- 1 x 150g free-range pork strips
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh chives (use half)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 shallot
Nutritional Information
Calories: 448
Protein: 45g
Carbs: 26g
Fat: 17g
Creamy Pork & Cannellini Bean Stew with Black Garlic
Pork and beans have never looked – or tasted – better. Simmer cannellini beans and free-range British pork strips with tomatoes, umami porcini and black garlic. Garnish with peppery rocket, fresh-cut chives and a drizzle of tangy balsamic vinegar. It's a bowlful of comfort.
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Cooking Instructions
- Boil a kettle. Heat a medium frying pan with 2 tbsp oil on high heat. Add the pork and cook for 1-2 mins, until golden brown. Transfer to a plate and set aside. Dissolve half the stock cube in a jug with 300ml hot water (150ml for 1 person), add the dried porcini and leave to infuse.
- Finely dice the shallots. Reheat the pan to medium heat. Add the shallots and whole tomatoes, and cook for 8-10 mins, until softened.
- Drain and rinse the beans. Mash the tomatoes slightly with a wooden spoon, then add the beans. Cook for 1 min, then pour in the stock and porcini. Return the pork to the pan. Simmer for 4-5 mins, until the pork is cooked through.
- Finely chop the chives. Use the flat of a knife to mash the garlic into a paste. Add the garlic, half the chives and three-quarters of the rocket to the beans just before serving. Season with sea salt and black pepper.
- Serve in bowls garnished with the remaining rocket and chives. Drizzle over the vinegar.
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