- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, deseeded and chopped
- 2 cloves garlic, crushed
- 300 g free-range diced pork
- 1 tbsp tomato purée
- 1 tsp sweet mild paprika
- 1 tsp caraway seeds
- 400 g can chopped tomatoes
- 150 g Savoy cabbage, washed and finely shredded
- 400 g can haricot beans, drained
Heat the oil in an oven-proof casserole dish and add the onion. Cook over a medium heat for 2-3 minutes. Add the pepper and cook for a further 5 minutes. Stir in the garlic, then add the pork and stir for 5- 6 minutes until it has lost its pink colour. Mix in the tomato purée and stir for a couple of minutes, then sprinkle in the paprika and caraway seeds and cook for a few minutes.
Pour in the chopped tomatoes along with 150ml water. Bring to a simmer and then cover and turn the heat right down. Cook for 1 hour.
Add the Savoy cabbage and haricot beans and cook for a further 15 minutes until the cabbage has wilted and is tender. For adults, you might like to stir in a little chorizo.
Cook's tip: for baby, purée or chop depending on baby’s age, adding extra wate if needed. For toddlers, serve over a jacket potato.