A substantial one-pot meal with vegetables, pork and rice plus vibrantly coloured cayenne pepper and paprika to give it a spicy kick. Cooked green beans have a mild flavour and their glutinous texture helps thicken the stew. This recipe is a mouthwatering leftovers idea from our harissa-glazed pork leg with jeweled bulgur wheat and quinoa dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once. Heat the oil and butter in a large pan and fry the onion, pepper and celery until it starts to soften. Add the cayenne, paprika and flour and mix with the vegetables until they are coated evenly. Cook for 2?3 minutes. Gradually add the stock, stirring constantly to avoid any lumps. When all the liquid has been absored, add the tomatoes and green beans. Simmer for 20 minutes, adding the pre-washed rice halfway through. When the rice is nearly cooked, add the peas and pork and cook for further 5 minutes. Serve immediately.