Pork braised with beans, tomato and chilli

1. Soak the beans in water overnight, then drain.
2. Spray a large frying pan with cooking oil and place over high heat. Working in batches, cook the pork for 3–4 minutes until browned on all sides, then transfer to the slow-cooker.
3. Reduce the heat to medium and add the olive oil, onion, garlic, chilli and bay leaves. Cook, stirring, for 5 minutes until the onion begins to soften, then add this mixture to the slow-cooker, along with the beans, rosemary, chicken stock and passata. Season with pepper and stir to combine, then cover and cook on low for 6–7 hours or until the pork and beans are tender.
4. Steam or boil the broccolini until just tender. Toss with the lemon juice and grind over some pepper.
5. To serve, spoon the pork and beans into bowls, then top with lemon zest and serve with broccolini alongside.

TIP: Garnish with some chopped flat-leaf parsely if you have it to hand. You can use broccoli if you can't get broccolini.