What can I do to belly pork and butter bean stew to make it more tasty?

[limetrees32]

Ingredients below.
I did substitute fennel seeds for Caraway.
Having made two batches and eaten one , I'm loathe to throw away the remainder but didn't enjoy it.
Wondering if adding kale or something might lift it from it's heavy paprika infused brown state.

Creme fraiche mixed in at the end for a bit of tang?

Acid - any vinegar but malt or lemon juice

Tomato, mustard, mushroom ketchup, Henderson's relish are all good for giving a bit more flavour. I've found that quite often internet recipes are very underseasoned, or maybe my tastebuds have been cauterised by too much chilli I don't see a problem using fennel seeds rather than carroway, fennel is often served with pork

@Iwanttobeafraser I think you might be right about the caraway seeds .
Different profile.
I don't like caraway, though I understand it might work differently in this combination.

Final question.. I'm going to go with vinegar and mustard.
I have white wine , apple and Balsamic
Also have a lemon
And all the mustards
Dish is made up and about 1 1/2 litres
Could a kind person advise on best types and quantities
Very grateful🙏

I’m with all the other outsiders who say tomato. Belly pork is fatty and needs acidity to lift it. With butter beans too, it needs tomato!

The words kale and improve do not belong in a sentence together….EVER.

Why would you even want to try to rescue that abomination.
Time to cut your losses and bin it.

Some acid sounds good - I have added sherry vinegar and smoked paprika to Spanish bean and sausage dishes. The vinegar really seems to elevate the flavour. I used to do a pork sausage and bean dish. I used to add cider and sage for flavour.

I'd add some diced chorizo

The other good hack I use is to fry off some chorizo in a saucepan and then throw the stew into that. If you use a spicy one it will add some good flavour

Smoked paprika and tinned tomatoes.
Onions are a great base in all casseroles.

I’d tend to add some Worcester sauce to anything like that.

Also consider some chorizo.

Why don't you dish a very small amount out (like 1/4 of a serving) and add a tiny bit of vinegar/mustard or whatever you're going with, then mix and taste it. Add more if it doesn't make a difference. That way if it works you can scale up and if it doesn't you haven't wasted the whole pan?

I don't think anyone can really advise on measurements because it's you who doesn't enjoy the taste so all that matters is changing it until the point that you like it.

Btw adding vinegar seems a bit odd to me, lemon would be my choice if you want to increase the acidity.

Recommend the book salt, fat, acid, heat if you often find yourself at a loss as to what a dish is "missing"

Lard instead of butter for frying. Brown the meat first then scoop it out and set aside while you lower the heat and fry the garlic. FRESH garlic instead of purée and at least three cloves, though even that is only half a clove per serving. Add the paprika. I agree with you about fennel 😁 More seasoning that you think it needs, then deglaze the pot with the wine before adding the soaked butter beans. Return the pork to the pan, pour in the stock,season again and then cook as per the original recipe. Check the seasoning at the end because beans absolutely drink up seasoning and it disappears.

Sage, thyme, garlic and maybe a teaspoon of red pesto. I like paprika

Herbs, especially sage, tomato puree, balsamic vinegar.

a teaspoon of umami paste. Increases the savouriness.

You're a good lot over here on food and recipes!
Thanks to all.❤️

If you make it again, maybe use smoked paprika instead, and add some chopped chorizo sausage?

To lift it as it is, maybe add some mushrooms, a tablespoon of apple sauce, and half a teaspoon of Dijon mustard.

Or two teaspoons of red pesto, barbecue seasoning and some dried sage.

I would always start a stew with onion carrot and celery, I know it’s a bit late for that but maybe next time, and tinned tomatoes and seasoning.

Chicken stock pot

Right .... fried off 2 onions, 3 carrots and 3 sticks of celery
Added this, juice of about half a lemon,tablespoon and half of tom puree, veg stock cube, and salt and pepper.
Unsurprisingly much improved taste.
Thanks for all advice.

A big blob of miso or marmite