pork,tomato and bean stew

2tbsp oil
500g pork fillet,cut into little slices
1 onion,chopped
1 garlic clove,crushed
1 red pepper,deseeded and sliced
400g can chopped tomatoes
1-2 sprigs of rosemary
2 x 300g cans cannellini beans,drained
1tbsp redcurrant jelly
2tsp cornflour
300g long grain rice to serve

Heat 1tbsp of oil in a frying pan and cook the pork until browned.Transfer the pork to a pan,leaving the fat in the pan.Add the rest of the oil to the frying pan and cook the onion until soft.Add the garlic and red pepper,then cook for another 2-3 mins ans add to the pork.Stir in the chopped tomatoes,rosemary and 100ml water.Cover,heat until simmering,then simmer gently for 15 mins.Rinse the beans.Add with the jelly,cover again and simmer for 5 mins.Remove the rosemary.Mix the cornflour with 2tbsp cold water,then stir into the sauce and continue to heat until it's simmering and slightly thickened.Meanwhile,cook the rice and serve with the pork.