Tomato Stew with Pork Filet and Beans

These are the three main characters in this recipe. I used a can of mixed beans (chickpeas, green beans, and red beans).

I had 2 red peppers in the refrigerator so I added them for color. You can omit them if you like.

Cut the vegetables up into 1cm dice. Mince the garlic finely.

I used this red wine.

Put the olive oil and garlic in a cold pan. Tilt the pan and cook it slowly to bring out the fragrance of the garlic.

Stir fry the vegetables. When the onion is translucent, add the canned and drained beans and mushrooms.

Transfer the pan contents to a pot, and add all the sauce ingredients. Simmer for about 30 minutes.

Cut the meat into bite sized pieces, season with salt and pepper and rub it in well with your hands. Coat evenly with flour.

Heat vegetable oil in a pan, fill the pan with meat, cover and steam-fry over medium heat. It'll take about 5 minutes or so, I think.

Fat will render from the meat, so raise the heat to high and brown. Cook the meat until it's well browned, as if it were deep fried.

Empty out the meat onto paper towels to drain excess oil and fat.

Add the meat to the sauce, and simmer for another 15 minutes.

Scatter with dried parsley and serve with red wine!