Kale, pork and bean one-pot

4 tablespoons groundnut oil
500g lean boneless pork, cut into bite-sized pieces
2 white onions 2, thinly sliced
1 teaspoon cumin seeds, crushed
half a teaspoon dried oregano
1 litre chicken stock, preferably home-made
2 large garlic cloves, thinly sliced
1-3 green chillies, deseeded and finely chopped
3 tomatoes, peeled and chopped
350g cooked borlotti beans or butter beans
half a teaspoon of salt
half a teaspoon of black peppercorns, crushed
150g kale, trimmed and shredded
coriander leaves, trimmed and chopped to make five tablespoons
juice of 1 lime

To garnish

white onion cut into slivers
avocado, diced and tossed with lime juice
lime wedges

This is a fortifying main-meal soup based on the classic combination of pork, beans and greens found in most cuisines. You can use canned borlotti beans, thoroughly drained and rinsed, but soaked and freshly cooked dried beans will taste better. You'll need 175g beans before soaking. Cook them until tender but not too soft, before adding them to the soup.

Heat a large saucepan over medium-high heat. Add the groundnut oil and pork, and fry until lightly browned. Remove with a perforated spoon and set aside.

Lower the heat and add the onions, cumin and oregano, stirring to coat them in the fat. Cover and cook gently for 25–30 minutes until very soft, stirring occasionally to prevent sticking. Add a splash of stock if necessary. Add the garlic, chillies and tomatoes and cook for 10 minutes more.

Next, add the pork, beans, stock, salt and black pepper. Bring to the boil, lower the heat and simmer gently with the lid askew for 45 minutes or until the meat is tender.

Just before you're ready to serve, raise the heat and stir in the kale. Simmer briskly, uncovered, for 5–7 minutes or until the kale is tender but still brightly coloured. Stir in the coriander and lime juice. Pour into bowls and serve with the garnishes.

From 'The Farm Shop Cookbook' by Christine McFadden (Absolute Press ?20)