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

Ingredients

  • 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)

Tip

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.

MPU 2

Method

  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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