Prego Pork Neck Steak & Cowboy Beans
Not only is this delicious Woody’s™ Prego Pork Neck Steak dish suitable for any time of the day, but it’s also cost-effective and tasty to boot! It can be cooked in a shallow pot over a fire if you are camping with the same result. Cooking Woody’s™ Prego Pork Neck Steak dices to crisp helps to add a different texture to the overall dish. Careful, this one is spicy!
INGREDIENTS (Serves 4 people)
- 1 Woody’s™ Prego Pork Neck Steak pack, cut into large dice
- 30ml Olive oil
- 1 Woody’s™ Streaky Bacon pack, sliced into small strips
- 1 Onion, diced
- 2 Garlic cloves, sliced
- 1 Red Chilli, finely chopped
- 5ml Paprika
- 2ml Ground cumin
- 5ml Dried chilli flakes
- 340g Can of chopped tomatoes
- 30g Tomato paste
- 340g Can of Cannellini beans or Butter beans
- 340g Baked beans
- 4 Eggs
- A handful of baby spinach leaves
- Firstly, fry off Woody’s™ Prego Pork Neck Steak dice in hot olive oil, till crispy. Drain on paper towel and set aside till later.
- Using the same pan, add the strips of Woody’s™ Streaky Bacon, onion, garlic and chilli and fry over medium heat until fragrant. Then add all the spices and fry for another minute.
- Add the chopped tomatoes and tomato paste and combine until well mixed.
- Lastly, add the cannellini beans and baked beans to the pan and stir gently to combine. Leave to cook over medium heat for roughly 8-10 minutes stirring frequently.
- When the sauce has cooked and thickened a little, add the cooked Woody’s™ Prego Pork Neck Steak dice back in the pan and mix.
- Using a spoon, make 4 “wells” in the pork and bean mix and gently crack an egg into each well.
- Reduce the heat and cook on low until the whites are set. To prepare the eggs quicker, cover with a lid. However, this will form a white layer to cover the yolk. Alternatively leave the lid off if you prefer to still see the yolks.
- When the eggs are cooked, add a handful of spinach to the top and
leave to wilt in the steam. Crack over black pepper and serve with warm crusty bread.