Slow-cooker Black Bean Stew

Preparation

1. Put the beans in a bowl, cover with plenty of cold water and leave to soak overnight. Drain well.
2. Add the tomatoes and tomato paste to the slow cooker and mix to combine. Pour in 4 cups (1 litre) water, then stir in the onion, garlic and bay leaves. Add the pork, chorizo and ham hock. (If your slow cooker has a browning option, first brown the pork and chorizo in 2 tablespoons olive oil, then the onion and garlic, then add the other ingredients; browning will improve the final flavour.)
3. Cover and cook on low for 8 hours. Season to taste if needed with salt and freshly ground black pepper. Garnish with coriander and serve with chopped orange segments if desired.

On the stove

Heat 2 tablespoons olive oil in a flameproof casserole dish. Brown the pork and chorizo, then remove to a plate. Sauté the onion and garlic over medium heat for 5 minutes, or until softened.

In the oven

Mix in the tomatoes and tomato paste, then pour in 6 cups (1.5 litres) water. Add the remaining ingredients, except the orange segments, and bring to a simmer.

Cover and cook over low heat on the stovetop or in a preheated 160°C (320°F/Gas 2–3) oven for 3 hours, or until beans are tender, checking the liquid from time to time and adding more as needed. Garnish with coriander and serve with chopped orange segments if desired.

Pressure cooker

If using a pressure cooker, follow the same method as for the slow cooker, browning the pork and chorizo and softening the onions in the pressure cooker in 2 tablespoons olive oil, without the lid on. Add the remaining ingredients and stir together. Cook under low pressure for 40 minutes and allow the pressure to release naturally.