Ingredients

• 50g/2oz butter
• 1 tbsp garlic purée
• 2 tsp sweet paprika
• 2 tsp caraway seeds
• 255g/9oz belly pork
• boned and cubed
• 85ml/3fl oz dry white wine
• 255g/9oz butter beans (soaked overnight)
• 1 litre/1¾ pints water
• flatleaf parsley
• to garnish
• crusty white bread
• to serve

Directions

• Melt the butter in a large casserole dish or saucepan. Add the garlic and fry for 2-3 minutes until soft. Toss in the paprika and caraway seeds and fry for 2-3 minutes.
• Add the cubes of belly pork and cook for 4-5 minutes
• stirring occasionally
• until browned. Season with salt and ground black pepper.
• Pour in the wine and
• when it has all but evaporated
• add the butterbeans.
• Pour in the water and simmer
• uncovered
• for two hours. If the stew becomes dry
• add some more water.
• Ladle into bowls
• garnish with parsley and serve with crusty white bread.