Feeds aprox 4

Cooking time 60-80 minutes                                                                                                                                                    

Ingredients

500g diced pork, shoulder is best

2 onions roughly chopped

2 cans of cannellini beans drained

1 small red capsicum roughly chopped

1 ½  cups of homemade fruit chutney, or shop bought if you must

1 small sweet potato roughly chopped

1 cup of water

½ of a 250gm hot salami nob roughly chopped

2 tablespoons of oil

 

Directions

Heat oil in a small to medium cast iron camp oven and brown the meat in a couple of batches, remove meat from camp oven and set aside while cooking other ingredients.

Cook onions, capsicum and salami together for about 5 minutes or until onion is tender and a little browned.

Add meat back in with other ingredients along with the chutney and water, simmer for about 20 minutes over moderate heat either on the stove top, over charcoal, heat beads or fire coals.

Stir in beans and add sweet potato, cook for further 15-20 minutes or until sauce is thick and rich, serve with mashed potato and camp oven cabbage, just perfect for a cold night in the desert.