Campfire Stew

 Video HERE

We bought a slow-cooker some time ago and it has been gathering dust in the corner of the kitchen, with the occasional experimental attempt to make something tasty. I must say that many of our earlier attempts have been disapointing. Something different happens in the machine and my trusted recipes just do not translate from the oven... disapointing... that is until I found a book of Slow-Cooker recipes that have - so far - not failed. That being said, the first S-C recipe I'm showing you this year actually comes from Pinterest via the Mum-telegraph...

Ingredients:
1 Onion, chopped
3c Garlic, crushed
2 cans Baked Beans (low salt/fat)
1tsp Chilli Powder
2 Bell Peppers, chopped*
1tbsp Smoked Peprika
6tbsp Tomato Puree
Small piece of Pork (5-800g)**

*Whatever colour you like, I lean towards red as they have some sweetness but not as much as yellow or orange varieties.
**The recipe says that you could use a smoked gammon. We tried that first and found the stew to be really excessively salty. You could try soaking the joint in cold water for a couple of hours before cooking it, or just go with a piece of pork leg or shoulder.

Method:

1. Put everything but the meat into your slow cooker and mix to combine.
2. Remove any binding and trim away all visible fat from the meat. You could also cut the joint into 2 or 3 pieces. Turn the meat to coat in the sauce, then push it down to the bottom of the croc.
3. Turn the slow cooker to HIGH for 1 hour, then down to LOW for at least another 5 hours.
4. Lift out the meat and pull into shreds with two forks, then return to the pan to heat through for 15-20 minutes, or keep warm until ready to serve.

As someone who really doesn't like baked beans I was dubious about whether this would work, but it is remarkably good and most of the beans break down to be unrecognisable. I think this would work well with jacket potato, pasta, rice or mash.

Enjoy!