Boston ‘Baked’ Beans with Tender Pork & Kale

To prepare the ingredients, finely chop the red onion and rosemary leaves. Peel and crush the garlic, and chop the capsicum into 2 cm cubes. Destem the kale leaves and finely slice. Drain and rinse the cannellini beans.

Heat half of the olive oil in a medium saucepan over a medium- high heat. Add the red onion and capsicum and cook for 5 minutes or until softened. Add the garlic and HelloFresh Smoked Paprika and HelloFresh Chilli Flakes and cook for a further 1 minute or until fragrant. Add the cannellini beans, diced tomatoes, water, brown sugar, and kale, and season with salt and pepper. Reduce to a low-medium heat and simmer for 20 minutes, while you cook the pork.

Meanwhile, rub the pork with rosemary, salt and pepper. Heat the remaining oil in an ovenproof frying pan over a medium-high heat. Cook for 2 minutes on each side and then transfer to the oven to cook for 10 minutes. Remove from the oven and rest for 5 minutes. Then cut the pork into slices.