Big Mama's African American Soul Food Recipes - Butterbean Stew & Pork Chops

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Web www.bigmamasrecipes.com

Butterbean Stew and Pork Chops

Ingredients
For the stew

1 tbsp oil

¼ butternut squash, peeled and finely diced

1 garlic clove, peeled and crushed

1 can of butter beans

1 glass of white wine

salt and freshly ground black pepper

2 spring onions, chopped
100g/3½oz peas

knob of butter

1 chicken stock cube

2 tbsp double cream

a few chives, chopped
For the pork chop

drizzle of oil

1 pork chop

salt and freshly ground black pepper

Method

1. Heat the oil in a pan and sauté the squash for 5-6 minutes. Add the garlic and stir in the butter beans.
2. Pour in the wine, then add the seasoning, spring onions and peas.
3. Simmer gently for 15-20 minutes.
4. Stir in the butter and crumble in the chicken stock and heat for a further two minutes. Stir in the cream and chopped chives.
5. For the chop, heat the oil in a griddle pan and griddle the pork with the seasoning for 4-5 minutes on each side.
6. Transfer the stew to a serving bowl and arrange the chop on top to serve.