Spanish meatball & butter bean stew

Contains pork – recipe is for non-Muslims only

This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika – an impressive 4 of your 5 a day

  • Prep:15 mins
    Cook:35 mins
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 435
  • fat 15g
  • saturates 5g
  • carbs 35g
  • sugars 22g
  • fibre 12g
  • protein 33g
  • salt 1.3g


  • 350g lean pork mince
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 2 peppers, sliced, any colour will do
  • 3 garlic cloves, crushed
  • 1 tbsp sweet smoked paprika
  • 2 x 400g cans chopped tomatoes
  • 400g can butter beans, drained
  • 2 tsp golden caster sugar
  • small bunch parsley, chopped
  • crusty bread, to serve (optional)


Leave it in the pot

This dish will sit happily in the pot – ideal for families eating at different times. It can be reheated and eaten as it is for a light supper, or served with crusty bread if you want something more substantial.


  1. Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.

  2. Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.

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