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Pre-heat the oven to 160c
In a large, oven-friendly casserole dish with a lid, spray the bottom with low calorie cooking spray or spray oil, and fry the onion gently for 5 minutes
Pop the chopped pork in, and keep frying on a gentle heat. Add in the chopped garlic.
Stir through the carrot, smoked paprika and cumin
Pour in the chicken stock, bring up to a simmer, and add in the rosemary and bay leaves.
Pour in the chicken stock, bring up to a simmer, and add in the rosemary and bay leaves.
Add in the drained cannellini beans, season with salt and pepper and give everything a good stir.
Cover with the lid, and oven-bake for 1 hour.
While this is cooking, prepare the herb paste. If you have a mini chopper, then blend together the mint, tarragon, parsley, orange zest and garlic. If you don’t have a mini chopper, then just chope it all as finely as you can by hand.
Once your casserole has been cooking for an hour, bring it back up onto the heat on top of the stove and bring to a fast simmer. Fish out the bay leaves and rosemary stalks (to discard) and stir through the herb paste.