Heat half of the oil in a heavy casserole pot. Add chops a few at a time and cook until well browned. Remove all chops from pot.
Heat remaining oil and add onion, capsicum and garlic to pot. Cook for 2 minutes. Stir in combined stock, wine and tomato paste, scraping base of pan to remove sediment. Season with mixed herbs, salt and pepper. Return chops to pot. Cover and simmer over a low heat for 20 minutes.
Add potato pieces to pot, recover and cook for 10 minutes. Stir in beans and cook for 5 minutes. Spoon into deep plates and sprinkle the parsley over.