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Cook until tender. 3. Stir in beans, canned chilis, oregano, chicken stock and diced pork chop. Reduce heat to low and let simmer as it continues to cook for 15 - 20 minutes until thick.
Once the beans have had 5-10 minutes to soften, but the sauce is still relatively runny and juicy, add the spring onions, coriander leaves and a big squeeze of lemon. Finish with a pinch of salt and a ...
The sauce is a perfect pairing with creamy white beans, too. You don’t even have to put on a pot of water to boil—just open the cans and drain. Serve with a simple salad and crusty bread and ...