CUMIN PORK AND KIDNEY BEANS FOR THE SLOW COOKER

CUMIN PORK AND KIDNEY BEANS FOR THE SLOW COOKER

Serves 6

Syn Free

400g can kidney beans, drained and rinsed
300g extra lean boneless pork shoulder, cubed
1 onion, chopped
4 cloves of garlic, crushed
1 tsp. ground cumin
Half a teaspoon of turmeric
250ml hot vegetable stock

Spray a large frying pan well with Frylight and quickly brown the pork, if you like, although I never bother with browning.
Add all the ingredients to the slow cooker and season to taste.
Cook for 3-4 hours on High or 6-7 hours on Low.
If the sauce is still too runny for your liking either remove the lid for the last 45 minutes of cooking or, I find it more effective to transfer it all to a large pan and simmer rapidly until the desired thickness is reached. This way also keeps the food warmer.

This is good with rice and maybe a dollop of half fat sour cream (1 tbsp. = 1 Syn. Also good with some finely chopped chillies sprinkled over.