Place 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
Add 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
Place the onions, peppers, garlic and 1 tbsp of the vegetable oil in the mixing bowl, place the splash guard on the mixing bowl lid then sauté High Temp. Insert the measuring cup then chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
Add the paprika, chilli powder and tomato purée then cook 3 minutes/120°C/speed soft (spoon symbol).
Add the reserved browned pork, tomatoes, water, salt and pepper, heat 3 minutes/100°C/reverse/speed slow (spoon symbol) then Slow Cook/2 hours/95°C.
Then add the beans and Slow Cook/30 minutes/95°C until the pork is very tender. Season to taste then serve hot.
We enjoy ours with basmati rice, garnished with grated cheese and sour cream, and nachos on the side.