Spanish pork with beans

Healthy summer recipe for 4 people, takes only 40 mins; recipe has garlic cloves, rapeseed oil, smoked paprika, pork shoulder steaks, onions, carrots, sherry vinegar, red peppers, vegetable bouillon powder, rosemary sprigs, cherry tomatoes, tomato puree, butter beans, parsley and lemon.

Spanish pork with beans

Spanish pork with beans

Recipe by Chef Soomro Course: Healthy summer
Servings

4

servings
Prep time

20 mins

Ingredients

  • Smoked Paprika: 4 tsp smoked paprika
  • Parsley: 1/3 x 30g pack parsley, chopped
  • Lemon: squeeze of lemon (optional)
  • Cherry Tomatoes: 200g whole cherry tomatoes
  • Garlic Cloves: 3 garlic cloves, 1 crushed, 2 sliced
  • Tomato Puree: 2 tbsp tomato puree
  • Sherry Vinegar: 2 tbsp sherry vinegar
  • Rapeseed Oil: 2 tbsp rapeseed oil
  • Onions: 2 large onions (340g), halved and sliced
  • Vegetable Bouillon Powder: 1 tbsp vegetable bouillon powder, made up to 500ml with boiling water
  • Butter Beans: 2 x 400g cans butter beans, drained
  • Red Peppers: 2 red peppers, deseeded and chopped
  • Carrots: 325g carrots (about 6), diced
  • Pork Shoulder Steaks: 4 lean pork shoulder steaks (525g), trimmed of any fat
  • Rosemary Sprigs: 3 rosemary sprigs, leaves picked and finely chopped

Directions

  1. Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
  2. Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato puree, remaining 3 tsp paprika and beans.
  3. Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
  4. If you're following ourHealthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day.Will keep for up to two days.To serve the second night, just reheat in a pan.