Prepare the Stew: Add a dollop of oil to a deep cast iron pot over medium heat. Add the diced onion, crushed garlic, ground cumin, ground paprika, and mother-in-law spice mix. Fry until fragrant and the onions are translucent.
Add the beans, milk or buttermilk, beef stock, Worcestershire sauce, salt, and black pepper. Let it simmer for 10-15 minutes.
Mix the cornstarch with some water to create a slurry, then add it to the stew to thicken it. Let it cook for another 2-3 minutes until the stew thickens.
Fold in the spinach and cook until wilted.
Heat some oil separately and add the pork bits to prepare the Crispy Pork Bits—season with coriander seeds, salt, and black pepper.
Fry the pork bits until they are nice and crispy. Towards the end of cooking, add the Worcestershire sauce to caramelise the pork.
Serve the creamy bean stew in bowls, topped with crispy pork bits.
Add a chutney or chilli sauce dollop, creamed buttermilk or cheese, and serve with crispy bread on the side.
